Puy Lentil, Pickled Carrot and Chorizo Salad with a Wholegrain Mustard Dressing Recipe
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red wine vinegar
1 1/2 tbsp
of honey mustard (or just honey)
lemon juice (I used bottled)
small pinch of salt
Rinse the lentils well under cold water, place them in a pan and cover with cold water about an inch above the lentils, bring to the boil and simmer for 20 minutes.
While the lentils are cooking, heat a small frying pan on a medium -low heat and dry fry the chorizo a minute on each side, set aside on kitchen roll to drain off any excess oil.
Add all the dressing ingredients into a jar and shake well.
Once lentils have cooked, drain and rinse again.
To assemble the salad add a handful of rocket leaves to a bowl, add your lentils, sundried tomato, carrots and chorizo. Shake the dressing jar again and spoon over the salad.
Top with the cooked beef or chicken chunks and finish with the dressing. While the lentils are cooking make the dressing by addingall the ingredients to ajar or bowl, shake or whisk well to combine and set aside
Assemble the salad by addingahandful of watercress to two serving dishes, top with the slaw. I didn’t know much aboutkohlrabi but I love trying new things and looking up informationabout them and from what I read they tastegreat in saladsand its true
If you are serving straightaway mix the bacon, lettuce andtomato together with the pasta. Meanwhile, in asmall bowl, make the vinaigrette by whisking together the olive oil, mustard, balsamic, salt, pepper andgarlic until combined
Cover andshake well. With just a few minor modifications, I havemade this recipeseveral times. I was not able to find saladdressing in a store that did not contain corn syrup, so I decided to find arecipe to make my own
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