Kohlrabi, lentil and grain curried salad
Inspired by a recipe in Bon Appetit, submitted by Lori, Yorkville CSAWe are always looking for great root-to-tip recipes, and this one delivers. It’s a tasty and versatile dish that works well as a filling lunch, or a main-dish salad.
Ingredients
- 1 ½ cup white wine or apple cider vinegar
- 1 ½ TBS sweet curry powder
- ⅔ cup extra virgin olive oil
- salt and pepper
- 12-16 oz red lentils
- 1 bunch kohlrabi leaves sliced, bulbs peeled and cut into small dice
- Any leftover veggies such as green beans favas, peas, etc.
- 1 cup couscous or amaranth, or quinoa, or brown rice
Instructions
- Make the dressing: in a large bowl, whisk the curry powder into the vinegar, and then slowly add the oil, whisking all the way. Taste it, and season with salt and pepper.
- Make the grains: follow whatever the instructions are for the grain you use, and add 3 tablespoons of the dressing to the cooking water.
- While the grains are cooking, bring a large pot of salted water to a boil, and add the red lentils and the kohlrabi greens. Cook these for 6-10 minutes, until the lentils are soft but still have some bite to them. Drain the lentils and greens, rinse them with cold water, and then drain again (spreading the stuff out on a baking sheet will help—but don’t use paper towels).
- When the grains are done, mix them with the lentils, the kohlrabi leaves, and the diced kohlrabi bulbs. If you happen to have some leftover vegetables around (green beans, favas, peas, etc.), add those too. Pour the dressing over everything, mix it together, and taste. Adjust the seasonings by adding more salt and pepper, or vinegar if you like.
- Room temperature or cold, this salad is great.