Salad Samurai

SERVES: 2

TIME: 30 MINUTES, NOT INCLUDING COOKING THE LENTILS

Grilled kale marinated with coconut milk pairs wonderfully with lentils: the kale grills in a flash, so it’s easy to fire up a cast-iron grill pan on the stove for flavor that rivals grilling in the great outside. Enjoy this salad year-round, or in the early spring (or late fall) when lacinato (Tuscan) kale is at its sweetest after a touch of frost.

1 pound lacinato (Tuscan) kale

1 bunch (about 6) scallions, root ends trimmed

1 cup coconut milk (full fat or reduced fat)

2 tablespoons freshly squeezed lime juice

Pinch of salt

1 tablespoon red wine vinegar

2 tablespoons Sriracha

1½ cups Lentils for Salads (page 49) or cooked canned lentils, drained and rinsed

1 red onion, diced

1 pint cherry or grape tomatoes, sliced in half

¼ cup toasted, chopped almonds

Lime wedges, for garnish

1 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 scallions. Pour in the coconut milk and lime juice, add a pinch of salt, and massage the kale and scallions just enough to coat them with dressing. Preheat a cast-iron grill pan over high heat.

2 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.

3 In the bowl with the leftover coconut lime dressing, whisk in the vinegar and Sriracha. Add the lentils, onion, tomatoes, and almonds and toss to coat with the dressing. Mound the lentil mixture in individual serving dishes, arrange the kale and scallions on top, and serve with lime wedges.

The coconut lime marinade doubles as a dressing in this salad, but if you require a little extra something to drizzle on the finished dish, serve it with Sriracha Chia Dressing (page 20).