Celeriac & lentil salad with poached eggs
Delight your taste buds with a flavorful celeriac and lentil salad topped with perfectly poached eggs. A harmonious blend of textures and flavors await!
Ingredients:
- 1 ¼ cups dried French green lentils (see Tip), picked over and rinsed
- 2 cups diced (1/2-inch) peeled celeriac (celery root)
- 4 slices bacon, cut crosswise into 1/2-inch strips
- 2 tablespoons white-wine vinegar
- 2 large cloves garlic, grated
- 2 teaspoons ground fennel seeds
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ cup extra-virgin olive oil
- 4 cups lightly packed baby spinach
- 1 cup thinly sliced fennel
- 4 large radishes, thinly sliced
- 6 large eggs
Instructions:
- Boil lentils in a large pot of gently bubbling water until they are soft, approximately 20 minutes. Remove water and lay them out on a large baking sheet with raised edges to cool down.
- Heat 1 inch of water in the pot with a steamer basket until it boils. Put in the celeriac, cover, and steam until easily pierced with a fork, about 10 minutes. Then, shift to the baking sheet to cool.
- While waiting, fry bacon in a roomy frying pan over medium heat, stirring occasionally, until it becomes crunchy, which should take around 8 minutes. Then, transfer to a plate lined with paper towels.
- In a large bowl, mix vinegar, crushed garlic, ground fennel, mustard, salt, and pepper. Slowly blend in oil. Add the lentils and celeriac; mix well to cover them. Put in spinach, fennel, and radishes; mix to cover them.
- Heat 2 inches of fresh water until it simmers in the pot. Crack eggs in, one by one, making sure they are spaced apart. Let them simmer until the egg whites are firm and the yolks are still runny, which is about 3 minutes. Using a slotted spoon, remove the eggs and place them on a plate lined with paper towels.
- Present the lentil salad with the eggs and bacon on top.
Summary:
- Calories: 2898 kcal
- Fat: 184 g
- Protein: 121 g
- Carbs: 199 g
- Potassium: 4012 mg
- Magnesium: 299 mg