I love this warm salad during the winter. It's rich and filling, but the preserved lemon in the dressing give it a sunny vibrant flavor additionally! It's also another recipe that makes great left overs for through out the week.
I also learned a lentil cooking technique while attempting to make this salad. For whatever reason I've always had the hardest time cooking lentils! They always end up turning to mush on me whenever I follow any online instructions.
My trick is this; I took 2 cups of water and brought it to a boil in a sauce pan. After it came up to a boil I added 1 cup of lentils into the pot and I blanched them basically! I checked them about once a minute until they became just soft. It took about 5-8 minutes only. Then I drained them away from any excess water.
To build the salad you need:
- 1 head of cauliflower cut into florets
- 6 carrots peeled and cut into chunks
- 1 cup of cooked lentils (see previous paragraph)
- 6 cups of mustard greens roughly chopped
- Olive oil
- Salt and Pepper to taste
- Mustard Dressing to taste
For the mustard dressing:
- 1 TB Garlic Thyme Beer Mustard
- 2 TB Olive Oil
- 1 TB Maple Syrup
- 1/4 Preserved lemon finely chopped
- Preheat oven to 400.
- On a roasting pan add cauliflower and carrots, drizzle with olive oil, salt + pepper.
- Roast for about 20 minutes or until brown and cooked through.
- Meanwhile in a bowl add collards and some mustard dressing and massage together.
- Next add the cooked lentils to the mustards.
- Once the vegetables are roasted let them cool off just a hair and add them to the bowl with the collards and lentils.
- Add additional mustard dressing to coat.
- Stir well and serve warm!
To add a little protein to our plate for dinner (after eating the salad solo for lunch a few days in a row) I made a pork tenderloin using our Apple Garlic + Jalapeno Jam as a glaze! It was delicious and it's actually the initial reason I ever created this jam. Apple pairs so well with pork. No recipe really necessary. I just browned up the tenderloin with oil in my cast iron skillet, about 5 minutes each side, then I let it cook for about 20 minutes in a 350 degree oven until medium. Then I pulled it out, topped it with jam and put it back in the oven for another 10 minutes.
I hope you all enjoy this recipe! Let me know if you have any questions!