WARM LENTIL SALAD WITH BACON
Steps:
- Cook 2 slices chopped bacon in a saucepan; remove with a slotted spoon. Add 2 chopped celery stalks, 2 minced garlic cloves and 1 chopped red onion; saute 4 minutes. Add 4 cups water and 1 cup dried green lentils (rinsed and picked over); simmer until tender, 30 minutes. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar and 1 tablespoon grainy mustard; season with salt and pepper. Top with the bacon, chopped parsley and chopped roasted red peppers.
WARM MUSHROOM SALAD
Steps:
- Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
- Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.
WARM BACON-MUSHROOM VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Mushroom Salad Dressing Vinegar Bacon Parsley Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.
WARM MUSHROOM, BACON & LENTIL SALAD
This salad comes together in no time and can be served as a light lunch or supper, or even for a hearty breakfast. It features bacon and uses its fat for frying mushrooms and diced onions. Cooked lentils are added next, then tossed in a Dijon mustard and red wine vinaigrette. Arugula and tomatoes add a punch of colour and amp up the flavour. Who doesn't love a good, fried egg? Set atop this delicious salad, it makes it almost too pretty to eat. Almost.
Provided by Mary Jenny
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, cook the bacon until crisp. Remove from skillet and drain on paper towel. When cool enough, chop into small pieces.
- Keep heat on medium high and add the onions and mushrooms. Pan fry until mushrooms are golden and onions are translucent, about 10 minutes. Remove from heat, stir in cooked lentils. Stir to coat.
- In a medium bowl, whisk together red wine vinegar, Dijon, and honey. Pour this over the mushroom/lentil mixture and stir well. Spoon the mixture into a large bowl and add the chopped bacon, arugula, tomatoes, and basil. Season with salt and pepper.
- Wipe out skillet. Over medium high heat, add oil. Fry eggs to preferred doneness while you portion salad onto 4 plates. Top each salad with a fried egg.
Nutrition Facts : Calories 665.9, Fat 29.1, SaturatedFat 5.8, Cholesterol 199.6, Sodium 274.9, Carbohydrate 66, Fiber 30.8, Sugar 6.7, Protein 35.8
WARM MUSHROOM, LENTIL & GOAT'S CHEESE SALAD
A superhealthy salad that makes a satisfying autumn lunch
Provided by Mary Cadogan
Time 20m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
- Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat's cheese and serve.
Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 10 grams protein, Sodium 1.31 milligram of sodium
WARM LENTIL SALAD WITH MUSHROOMS
This is a great side dish or a meal in itself. It is positively delicious. Not really a a salad more like a tangy lentil stew. You can use any mushroom combination you choose, even dried.
Provided by conniecooks
Categories Lentil
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put lentils in pot with chicken stock, onion, carrot, and celery.
- Simmer 35 minutes or until done.
- Discard celery, and cut carrot up and add back to lentils.
- Set aside.
- Meanwhile saute pancetta till crisp. Drain and set aside.
- Drain pancetta,and add enough butter to drippings to saute mushrooms.
- Add garlic to mushrooms.
- When mixture is nice and golden add herbs, Balsamic Vinegar, mustard, and olive oil.
- Fold in cooked lentils and reserved pancetta.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 320.9, Fat 9.4, SaturatedFat 1.6, Cholesterol 4.5, Sodium 255.5, Carbohydrate 42.2, Fiber 16.4, Sugar 6.6, Protein 18.1
EASY WARM LENTIL SALAD
This recipe was featured in this months Family Circle. I have eliminated the sausage called for in the original recipe to make this a great, easy vegan option!
Provided by Miss_Elaine
Categories Lentil
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook lentils according to package directions, 20-25 minute or until tender. Drain.
- Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.
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- In a small skillet, heat 1 tablespoon of the vegetable oil. Add half of the shallots and cook over moderately low heat, stirring frequently, until softened and golden, about 10 minutes. Add the vinegar and cook over moderately high heat until reduced by half, about 5 minutes. Transfer the contents of the skillet to a blender and let cool. Add the mustard and blend until smooth. With the machine on, add the remaining 1/4 cup plus 1 tablespoon of vegetable oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper.
- In a large skillet, fry the bacon over moderately high heat until crisp, about 7 minutes. Drain the bacon on paper towels. Pour off the fat from the skillet. Add 2 tablespoons of the olive oil to the pan and heat until shimmering. Add the oyster mushrooms and garlic and cook over moderate heat, stirring occasionally, until the mushrooms are tender and browned, about 8 minutes. Scrape the mushrooms into a large bowl.
- Heat the remaining 2 tablespoons of olive oil in the skillet. Add the cremini mushrooms and the remaining shallots and cook over moderate heat until golden and tender, about 10 minutes. Add the mushrooms to the bowl and season with salt and pepper. Add the frisée, the cooked bacon and the vinaigrette, season with salt and pepper and toss. Transfer the salad to plates and serve right away.
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