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Celery-Lentil Salad with Dandelion, Sultanas, and Bacon
Crunchy, tender, toothsome…this salad combines protein-rich lentils, bitter dandelion, refreshing celery, and salty bacon. Serve topped with fish, duck, or as-is.
Ingredients:
1/2 C bacon drippings
1/4 C sherry vinegar
1 T Dijon mustard
1 tsp. honey
1 tsp. kosher salt
1/4 tsp. black pepper
2 C Ready-Set-Serve Sliced Celery
2 C lentils, cooked
1 C dandelion greens, chopped
1/2 C celery leaves
1/2 C Markon First Crop Trimmed Belgian Leeks, chopped and charred
1/2 C hazelnuts, toasted
1/2 C bacon, cooked until crisp
1/4 C sultanas (golden raisins)
Instructions:
Whisk together drippings, vinegar, mustard, honey, salt, and pepper; reserve.
Arrange remaining ingredients on plates. Drizzle with dressing and serve.
Meal Type:
Fall
Spring
Summer
Winter
Salads