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
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.
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