Warm salad with parsley roots, lentils and bacon
This salad can be eaten warm or cold. It is a filling lunch. I prepared this in a Hangout on Air video tutorial on food photography
Ingredients
Cooking Instructions
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1
Preheat the oven to 175 degrees celsius.
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2
Peel the parsley roots and the carrots and cut them into long sticks.
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3
Moisten the parsley roots and the carrots with a little olive oil, cider vinegar, salt and freshly ground black pepper.
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4
Bake the parsley roots and the carrots 12 to 15 minutes in the oven.
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5
Cook lentils according to the package recommendation. Then pour off the excess water.
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6
Wash the rocket salad (arugula) and spin it dry.
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7
Fry the bacon over low heat until it is very crisp.
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8
For the vinaigrette stir the cider vinegar, mustard, garlic, salt. Mix it slowly with the olive oil. Season with salt and pepper.
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9
Mix lentils, parsley root, carrots and arugula with the vinaigrette and serve on a plate. Garnish the salad with the fried bacon.
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