Recipe Image

Lentil & Celery Salad with Sautéed Kale & Parmesan Crisps

  • 45 m
  • 1 h 20 m
Diabetic Living Magazine
“Shredded Parmesan cheese is baked for the perfect crispy addition to this salad.”


    • Lentil & Celery Salad
    • 2¼ cups vegetable broth
    • ½ cup water
    • 1 cup French lentils
    • 2 cups sliced celery (4 stalks)
    • 1 cup snipped fresh parsley
    • 3 tablespoons sherry vinegar
    • 2 teaspoons Dijon-style mustard
    • 1 teaspoon packed brown sugar or agave syrup (see Tip)
    • 2 tablespoons walnut oil or olive oil
    • Parmesan Crisps
    • 3 ounces Parmigiano-Reggiano cheese, finely shredded
    • Sautéed Kale
    • ¼ cup chopped onion
    • 2 teaspoons walnut oil or olive oil
    • 8 ounces kale leaves with stems removed (9 to 10 cups loosely packed)
    • ¼ cup dry white wine
    • ¼ teaspoon kosher salt
    • Pinch black pepper
    • ½ cup chopped walnuts, toasted (see Tip)


  • 1 Prepare Lentil and Celery Salad: In a medium saucepan, bring broth and the water to boiling. Add lentils. Reduce heat. Simmer, covered, 25 to 30 minutes or until the lentils are tender. Drain off liquid; discard. Stir celery and parsley into cooked lentils. Let stand at room temperature until cool.
  • 2 For dressing, in a small bowl, combine sherry vinegar, mustard and brown sugar. Whisk in the 2 tablespoons oil. Toss together lentil mixture and dressing. Serve at room temperature or cover and chill up to 24 hours.
  • 3 Prepare Parmesan Crisps: Preheat the oven to 350°F. If desired, line a large baking sheet with a silicone baking mat. Spoon shredded cheese onto baking sheet in six mounds, spacing mounds at least 2 inches apart. Using the back of a spoon, carefully pat each mound into a 3-inch circle. Bake 10 to 13 minutes or until golden brown. Remove from oven and cool crisps on the baking sheet. Using a metal spatula, carefully remove crisps from baking sheet.
  • 4 Meanwhile, prepare Sautéed Kale: In a very large skillet, cook onion in the 2 teaspoons hot oil over medium heat 3 minutes or until translucent. Add kale, white wine, salt and pepper (skillet will be very full); toss and cook 2 to 3 minutes or until most of the liquid is absorbed and kale leaves are tender but still vibrant green.
  • 5 Divide salad and kale among six serving plates. Sprinkle with toasted walnuts. Serve with Parmesan crisps.
  • Tips: If using a sugar substitute, choose Sweet'N Low(R) Brown. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar. Nutrition per Serving with Substitute: same as below, except 17 g protein, 4 g total sugar.
  • To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
ALL RIGHTS RESERVED © 2019 Printed From 12/9/2019