Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette

Ingredients 

• 2 bunches (about 16 oz) raw curly kale, center ribs and stems removed, washed, dried, and chopped finely
• 1/4 cup olive oil
• 1/4 cup apricot preserves
• 1 1/2 tbsp apple cider vinegar
• 1 1/2 tbsp freshly squeezed lemon juice
• 1/2 tsp sea salt
• Black pepper to taste
• 1 cup puy or beluga lentils (substitute brown lentils if they're what you have), rinsed and picked over
• 1 cup red cabbage, shredded 

Directions

1. Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
2. Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.
3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste. 

Recipe found at: http://food52.com/recipes/17866_raw_kale_salad_with_lentils_and_sweet_apricot_vinaigrette