Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, warm lentil, bacon and kale salad with poached egg. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Warm lentil, bacon and kale salad with poached egg is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Warm lentil, bacon and kale salad with poached egg is something which I’ve loved my entire life.
Fill a medium pan half full with water and bring to the boil. Crack an egg into a ramekin. Add the vinegar to the water, reduce to a simmer and whisk the water to create a whirlpool.
To begin with this recipe, we must first prepare a few components. You can cook warm lentil, bacon and kale salad with poached egg using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Warm lentil, bacon and kale salad with poached egg:
- Prepare 4 tbsp dried green lentils
- Take 1/2 onion, chopped
- Get 2 Bacon rashers, chopped
- Prepare 2 large handfuls of kale
- Prepare 2 cloves garlic, finely chopped
- Make ready 1 large egg
French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. 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, poached eggs. Delia's Warm Poached Egg Salad with Frizzled Bacon and a Sizzling Sherry Vinegar Dressing recipe. This makes a fun starter for four people, or a zappy light lunch or supper dish for two.
Instructions to make Warm lentil, bacon and kale salad with poached egg:
- Wash and rinse lentils in cold water.
- Boil lentils vigorously in fresh water for 10 minutes. Then simmer in a covered pan for 20-30 minutes, making sure they don't run dry.
- Meanwhile, gently fry the onions, garlic, and bacon together in a pan until soft.
- Next add the kale and cooked lentils and cook for a further 5 minutes until the kale is tender and reduced down.
- Meanwhile, poach an egg in a pan of boiling water.
- Assemble with the egg on top of the lentil mixture, and enjoy as a warm salad.
For poaching you need very fresh eggs, so watch the date stamp on the box when you buy them and, to be absolutely sure, pop them in to a glass measuring jug filled with cold water: if the eggs Cook bacon in a heavy based pan until crispy, rendering out the fat, cut into small pieces and add to the kale; Gently toast the pine nuts in a pan, until golden. If you can find tiny dark green French lentilles de Puy or Italian lenticcie Castelluccio, you'll be glad you did; they're minerally, nutty and not starchy at all — nothing like your average "for your health!" lentil mush soup. The warm, crispy bacon, poached egg, toasty croutons, and bitter frisée lettuce really come together in a magical way! What makes this frisée salad extra special is the warm bacon and croutons. I like to first render the bacon in a hot pan, then use the leftover fat to brown torn pieces of day-old bread to make the croutons.
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