Husband-Tested in Alice’s Kitchen
Makes 5 servings
This Fingerling Potato & Lentil Salad is a beautiful salad, good enough for company.
For the Potatoes
1 pound fingerling potatoes (The colorful ones are especially nice.)
2 Tablespoons olive oil (To cut back on fat, lightly spray olive oil over the potatoes.)
1 teaspoon garlic powder
¼ teaspoon garlic salt
½ teaspoon pepper
For the Potatoes
1 pound fingerling potatoes (The colorful ones are especially nice.)
2 Tablespoons olive oil (To cut back on fat, lightly spray olive oil over the potatoes.)
1 teaspoon garlic powder
¼ teaspoon garlic salt
½ teaspoon pepper
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Add the potatoes to a stock pot and cover with water. Place on the stove and bring to a boil. Once boiling, cook for 5 minutes. Drain the potatoes and let them cool for a couple minutes.
Cut any of the larger potatoes in half lengthwise - leave the smaller ones intact. Place them on the prepared baking sheet with the oil and dry seasonings. Toss to coat and place in the oven for 25 minutes, flipping after 15 minutes. Remove from the oven and allow to cool slightly.
Add the potatoes to a stock pot and cover with water. Place on the stove and bring to a boil. Once boiling, cook for 5 minutes. Drain the potatoes and let them cool for a couple minutes.
Cut any of the larger potatoes in half lengthwise - leave the smaller ones intact. Place them on the prepared baking sheet with the oil and dry seasonings. Toss to coat and place in the oven for 25 minutes, flipping after 15 minutes. Remove from the oven and allow to cool slightly.
For the Dressing (This was the dressing in the original recipe. I didn’t wish to use so much oil, so I used Trader Joe’s Green Goddess Dressing to lightly dress the salad. I don’t know why you couldn’t use your favorite dressing in this salad.)
½ cup olive oil
1 Tablespoon Dijon mustard
1-3 Tablespoons red wine vinegar to taste
2 cloves garlic minced
2 Tablespoons chives finely chopped
1 lemon, juiced
¼ teaspoon pepper
½ cup olive oil
1 Tablespoon Dijon mustard
1-3 Tablespoons red wine vinegar to taste
2 cloves garlic minced
2 Tablespoons chives finely chopped
1 lemon, juiced
¼ teaspoon pepper
While the potatoes are cooking, add all of the dressing ingredients to a bowl and mix to combine - it might taste extra tart, but try to avoid adjusting the flavors, once tossed with everything as they will mellow out.
For the Salad
2 cups fresh kale, stems removed and chopped (I used baby kale as it’s more tender. You could use any of your favorite greens for this salad.)
2½ cups cooked lentils, chilled (I like to use French lentils for salad recipes.)
½ red onion thinly sliced (I used Sumac Onion Salad for an even better flavor pop!)
2 small avocados, sliced
Fresh chives, sliced, for serving
2 cups fresh kale, stems removed and chopped (I used baby kale as it’s more tender. You could use any of your favorite greens for this salad.)
2½ cups cooked lentils, chilled (I like to use French lentils for salad recipes.)
½ red onion thinly sliced (I used Sumac Onion Salad for an even better flavor pop!)
2 small avocados, sliced
Fresh chives, sliced, for serving
Add the lentils, kale and dressing to a large bowl and toss to combine. Place in the fridge until the potatoes are ready.
Add the potatoes, red onion & avocado to the kale/lentils and gently toss. Taste and adjust the dressing as needed - you can add more lemon juice, olive oil, salt or pepper. Plate the salad and top with more chives.
Add the potatoes, red onion & avocado to the kale/lentils and gently toss. Taste and adjust the dressing as needed - you can add more lemon juice, olive oil, salt or pepper. Plate the salad and top with more chives.
Nutritional Information: (1 of 5 servings) Calories: 510kcal | Carbohydrates: 44g | Protein: 13g | Fat: 34g
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