Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, warm salad with parsley roots, lentils and bacon. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
How to make Warm Lentil Salad. I know that most of you will want to make this recipe easier and use canned lentils instead of cooking them from scratch. Assemble the salad: When lentils are cooked, toss with the vinaigrette, then stir in the bacon, caramelized onions, toasted walnuts and parsley.
Warm salad with parsley roots, lentils and bacon is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Warm salad with parsley roots, lentils and bacon is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook warm salad with parsley roots, lentils and bacon using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Warm salad with parsley roots, lentils and bacon:
- Prepare parsley root
- Get lentils
- Get rocket salad (arugula)
- Get carrot
- Get bacon Slice
- Get mustard
- Prepare apple vinegar
- Prepare garlic
- Take olive oil
- Prepare pepper , freshly ground
- Make ready salt
It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance. For the lentils, place the lentils in a saucepan with the stock, garlic, thyme and just enough water to cover. To serve, mix the salad leaves, balsamic vinegar and olive oil in a large bowl. Add the cooked lentils and combine gently.
Steps to make Warm salad with parsley roots, lentils and bacon:
- Preheat the oven to 175 degrees celsius.
- Peel the parsley roots and the carrots and cut them into long sticks.
- Moisten the parsley roots and the carrots with a little olive oil, cider vinegar, salt and freshly ground black pepper.
- Bake the parsley roots and the carrots 12 to 15 minutes in the oven.
- Cook lentils according to the package recommendation. Then pour off the excess water.
- Wash the rocket salad (arugula) and spin it dry.
- Fry the bacon over low heat until it is very crisp.
- For the vinaigrette stir the cider vinegar, mustard, garlic, salt. Mix it slowly with the olive oil. Season with salt and pepper.
- Mix lentils, parsley root, carrots and arugula with the vinaigrette and serve on a plate. Garnish the salad with the fried bacon.
Carve the duck breasts into thin slices and add the. Drain and rinse the chickpeas and lentils. Shake dry and tip into a large bowl. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm.
So that is going to wrap this up for this special food warm salad with parsley roots, lentils and bacon recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
