Ever since seeing crates of fresh hazelnuts at a Polish market in Boleslawiec, I’ve been using them in a myriad of dishes. Their flavour is so unique, especially when roasted.
The original recipe from Romero’s Salad Samurai calls for almonds but for me this was more “local” than almonds from California. In case you’re living under a rock and don’t know about the plight of the bees, almond growers use bees as a commodity to pollinate their trees. They don’t naturally buzz to California to pollinate almond trees but rather are shipped in by the truck loads to do this work. It’s very disturbing what the growers expect bees to do and I hope you take the time to read this article from Health Impact News (American publication). If you are drinking almond milk from US/Canada then perhaps you could try another form of plant-based milk so that you are not contributing to this detrimental form of agriculture. In essence, if you drink almond milk you are directly contributing to the demise of our beloved bees. Sorry to step on some toes but it is no different than if you eat animals you are contributing to the senseless slaughter of millions of animals a year. You may have read about our current beepocalyse because of the use of neonicotinoids (read the link for the EU stand). You maybe even be using them in your own garden and not be aware of it.
Now onto the recipe! Kale is finally “out” in Berlin at long last. Needless to say, it’s a time of indulgence for yours truly. Kale is really one of the superfoods that would be great here all year long like it is in Canada or the US. In this recipe, kale is grilled with coconut milk. It’s an absolutely divine combination and doesn’t take that long to prepare. The dressing is one you can use on other salads as well.
Grilled Kale Salad with Spicy Lentils
1 pound (454g) kale
1 bunch green onions, root ends trimmed
1 cup coconut milk (whole or reduced fat)
2 tablespoons freshly squeezed lime juice
pinch of salt, to taste
1 tablespoon red wine vinegar
2 tablespoons Sriracha
1 ½ cups cooked lentils (I used black/Provençal)
1 red onion, diced
1 pint cherry or grape tomatoes, sliced or quartered depending on size
¼ cup toasted, chopped hazelnuts
lime wedges, for garnish
Trim away the tough bottom inch from each stem of kale and discard. Slice the stems into 3-inch-long sections. Transfer to a bowl and add the green onions. Pour in the coconut milk and lime juice, add a pinch of salt, and massage the kale and green onions just enough to coat them with dressing. Preheat a cast-iron grill pan over high heat.
Remove only the kale from the bowl and grill it for about 30 to 45 seconds, flipping once, until it is tender and perhaps slightly charred. Transfer to a dish. Grill the scallions for about 1 to 2 minutes, transfer to a cutting board, and slice into bite-size pieces when just cool enough to handle.
In the bowl with the leftover coconut lime dressing, whisk in the vinegar and Sriracha. Add the lentils, onion, tomatoes, and hazelnuts and toss to coat with the dressing. Mound the lentil mixture in individual serving dishes and serve with lime wedges. You can make an extra serving of the dressing (2 parts Sriracha + 1 part red wine vinegar) and pass it at the table for more flavour.
It’s delicious!! Thank you Terry Hope Romero for this great recipe!
Last but not least I would like to thank all of you that have encouraged and supported me through my Professional Plant-Based Certification Course. I graduated yesterday and am so appreciative of all the notes and mails you’ve sent. It was truly a great learning experience with Rouxbe and as a result my cooking will never, ever be the same. I learned sooo much! A huge THANK YOU to my Sous Chef who tasted, sampled, shared plates, and was willing to try dozens and dozens of recipes that were prepared over the last 6 months!
Cook with love!