Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, warm salad with parsley roots, lentils and bacon. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sure, a lentil salad may not be the most appealing thing in the world. But, let's play with the recipe to make it tastier. We've added a bit of fried bacon and flavored it with some herbs like sage, rosemary, and parsley.
Warm salad with parsley roots, lentils and bacon is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Warm salad with parsley roots, lentils and bacon is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have warm salad with parsley roots, lentils and bacon using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Warm salad with parsley roots, lentils and bacon:
- Get 300 Grams parsley root
- Prepare 100 Grams lentils
- Take 40 Grams rocket salad (arugula)
- Prepare 300 Grams carrot
- Take 8 bacon Slice
- Take 1 Tablespoon mustard
- Get 2 Tablespoons apple vinegar
- Prepare 1 garlic
- Make ready 100 Millilitres olive oil
- Prepare 1 Pinch pepper , freshly ground
- Get 1 Pinch 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. Warm Brussels Sprouts and Bacon Salad. Roasted New Potato Salad with Lentils and Herb Dressing. The fennel-roasted carrots and shaved apples are plenty sweet.
Instructions 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.
Add olive oil to a pan on medium heat. This spinach salad combines crispy thick-cut bacon with baby spinach, boiled eggs, mushrooms, and a tangy-sweet warm bacon vinaigrette. This salad reminds me of my dad. He loved spinach and bacon salad with hot dressing made with the bacon drippings. We love this simple salad made with heaps of lentils and salty pancetta.
So that’s going to wrap this up for this exceptional food warm salad with parsley roots, lentils and bacon recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
