Kohl-Slaw w/Apples, Black Lentils, Sherry Vinaigrette, and Seared Salmon

Name: Kohl-Slaw w/Apples, Black Lentils, Sherry Vinaigrette, and Seared Salmon
Ingredients: 2 tart apples (1 lb | 455 g) (such as Granny Smith, Greening, or Mutsu), cut into thin slices; 2 kohlrabi (2 lb | 2 cups | 910 g) (leaves on or off), ends trimmed off, peeled and cut into matchsticks; if using the leaves, cut into thin ribbons; 2 kohlrabi (2 lb | 2 cups | 910 g) (leaves on or off), ends trimmed off, peeled and cut into matchsticks; if using the leaves, cut into thin ribbons; ½ bunch parsley (1.2 oz | ¾ cup | 34 g), stemmed, leaves left whole; 4 pieces salmon (6 oz | 170 g each), skin on; 2 tart apples (1 lb | 455 g) (such as Granny Smith, Greening, or Mutsu), cut into thin slices; 2 tart apples (1 lb | 455 g) (such as Granny Smith, Greening, or Mutsu), cut into thin slices; 2 tart apples (1 lb | 455 g) (such as Granny Smith, Greening, or Mutsu), cut into thin slices; 1 tsp (6 g) salt, plus more for the fish; 2 cups (480 ml) water; ¾ cup (180 ml) sherry vinaigrette; 1 tsp (6 g) salt, plus more for the fish; 1 cup (200 g) lentils; Neutral oil

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Black or green French lentils work best here. The salmon is not a must; this salad is lovely on its own or with a soft or hard egg on top, and also travels well for office lunches or picnics.

Ingredients

Neutral oil
1 cup (200 g) lentils
2 cups (

Fish course
Gluten-free
Pescatarian

Method

In a saucepan, heat a glug of neutral oil. When warm, add the lentils and toast them a bit, about 3 minutes.

Add the water and salt and bring to a boil, reduce to a simmer, cover, and cook uncovered until the lentils are tender, 20 to 35 minutes depending on the type.

When the lentils are cooked, drain any excess liquid, dress with the vinaigrette, an