Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, warm lentil, bacon and kale salad with poached egg. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Warm lentil, bacon and kale salad with poached egg is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Warm lentil, bacon and kale salad with poached egg is something that I’ve loved my whole life. They’re fine and they look wonderful.
Fill a medium pan half full with water and bring to the boil. Crack an egg into a ramekin. Add the vinegar to the water, reduce to a simmer and whisk the water to create a whirlpool.
To get started with this particular recipe, we have to first prepare a few components. You can cook warm lentil, bacon and kale salad with poached egg using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Warm lentil, bacon and kale salad with poached egg:
- Get 4 tbsp dried green lentils
- Get 1/2 onion, chopped
- Take 2 Bacon rashers, chopped
- Get 2 large handfuls of kale
- Prepare 2 cloves garlic, finely chopped
- Make ready 1 large egg
Whisk vinegar, oil, and mustard to blend (do not emulsify). Add dressing and chopped onions to the lentil mixture. To serve: Place a portion of lentil salad on a plate, top with spinach, eggs, and remaining bacon. Heat oil in a large pan.
Steps to make Warm lentil, bacon and kale salad with poached egg:
- Wash and rinse lentils in cold water.
- Boil lentils vigorously in fresh water for 10 minutes. Then simmer in a covered pan for 20-30 minutes, making sure they don't run dry.
- Meanwhile, gently fry the onions, garlic, and bacon together in a pan until soft.
- Next add the kale and cooked lentils and cook for a further 5 minutes until the kale is tender and reduced down.
- Meanwhile, poach an egg in a pan of boiling water.
- Assemble with the egg on top of the lentil mixture, and enjoy as a warm salad.
French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs. Meanwhile, place the lardons in a frying pan with ½ tbsp of olive oil and place over a medium heat. Fry until crisp and golden, then scoop out and place on kitchen towel to drain. Delia's Warm Poached Egg Salad with Frizzled Bacon and a Sizzling Sherry Vinegar Dressing recipe.
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