Warm salad with parsley roots, lentils and bacon
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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

Marek Thi

Ingredients

4-serving
  1. 300 Grams parsley root
  2. 100 Grams lentils
  3. 40 Grams rocket salad (arugula)
  4. 300 Grams carrot
  5. 8 bacon Slice
  6. 1 Tablespoon mustard
  7. 2 Tablespoons apple vinegar
  8. 1 garlic
  9. 100 Millilitres olive oil
  10. 1 Pinch pepper , freshly ground
  11. 1 Pinch salt

Method

40 mins
  1. Add Photo

    Preheat the oven to 175 degrees celsius.

  2. Add Photo

    Peel the parsley roots and the carrots and cut them into long sticks.

  3. Add Photo

    Moisten the parsley roots and the carrots with a little olive oil, cider vinegar, salt and freshly ground black pepper.

  4. Add Photo

    Bake the parsley roots and the carrots 12 to 15 minutes in the oven.

  5. Add Photo

    Cook lentils according to the package recommendation. Then pour off the excess water.

  6. Add Photo

    Wash the rocket salad (arugula) and spin it dry.

  7. Add Photo

    Fry the bacon over low heat until it is very crisp.

  8. Add Photo

    For the vinaigrette stir the cider vinegar, mustard, garlic, salt. Mix it slowly with the olive oil. Season with salt and pepper.

  9. Add Photo

    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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