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In a medium saucepan, bring broth and the water to a boil. 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.
For dressing, in a small bowl combine sherry vinegar, mustard and brown sugar. Whisk in 2 tablespoons oil. Toss together lentil mixture and dressing. Serve at room temperature or cover and chill up to 24 hours.
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.
Meanwhile, In a very large skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 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.
Divide salad and kale among six serving plates. Sprinkle with toasted walnuts. Serve with Parmesan crisps.