Warm salad with lentils, beets and bacon – a detailed recipe cooking. 
The photodishes: Johnny Miller Time: 1 hour. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. dried lentils
- 230 gr. cooked beets, diced
- 1 sprig of thyme
- 1 bay leaf
- 1 head of Belgian endive, coarsely chopped
- 1 small shallots, finely chopped
- 2 tbsp. l chopped parsley
- 8-10 chives (chives), chopped into large sleepers
- 170 gr smoked bacon (smoked pork belly), cut the skin
- 2 small heads of lettuce and / or frisse salad torn into large pieces
- 8 peas of black pepper
- 4 cloves of garlic, crushed
- Coarse salt
- 1 tbsp. l Dijon mustard
- 2 tbsp. l red wine vinegar
- 1/3 Art. extra virgin olive oil
- Freshly ground pepper
Recipes with similar ingredients: lentils, beets, bacon, pork smoked brisket, lettuce, frisse salad, shallots, chives, endive salad, parsley, wine vinegar, Dijon mustard, garlic, black pepper, bay leaf, thyme
Recipe preparation:
- Cut two-thirds of the bacon into 0.5 cm thick cubes and leave on a cutting board. Thyme, bay leaf, peppercorns and wrap garlic in a piece of gauze, dress with threads. Wrapped up gauze with spices, the remaining bacon, lentils and 1/2 tsp. salt put in a medium saucepan and pour about 5 cm in water. Bring to a boil, then reduce heat to medium and let boil for 25 minutes until lentils are ready. Drain, clean gauze with spices and bacon, cool.
- Meanwhile, sauté the chopped bacon for 10 minutes in medium non-stick pan over medium heat until golden crisp. Dry with paper towels and set aside. side.
- Prepare a salad dressing: mix mustard and vinegar in a large bowl. Pour in olive oil slowly, whisk mixture until a homogeneous emulsion is formed. Mix beets with 1 tbsp. l dressing in a small bowl, salt and pepper.
- Make a salad: add leaves to a bowl with dressing lettuce, endive, shallot, parsley, chives and cooked lentils and bacon, add 1/4 tsp. salt a few pinches of black pepper and mix. Divide the salad into portions and put on top of a small amount of beets.
