Filter
Reset
Sort ByRelevance
Snowyval
Lentil-chicory salad with mustard cervelat
Salad of lettuce, cervelat, chicory, lentils and pickles with mustard and beet and feta.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the skin from the cervelat. Cut the sausage lengthwise in four and then into pieces of ½ cm.
-
Heat a frying pan without oil or butter and fry the sausage in 5 minutes until crispy. Drain on kitchen paper.
-
Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half lengthwise. Remove the hard core. Cut the leaves lengthwise into strips of 1 cm wide.
-
Put the lentils in a colander, rinse under cold running water and let drain well. Let the pickles cubes drain, but collect the moisture.
-
Mix 2 tablespoons of liquid (4 persons) from the jar of pickles with the oil and mustard into a dressing. Season with pepper.
-
Mix the lettuce in a bowl with the chicory, the lentils, pickle, beet and the dressing. Crumble the feta above and divide the cervelat over it.
Blogs that might be interesting
-
95 minMain dishprunes without pit, full red wine, celery, rabbit bolt, wheat flour, oil, dried laurel leaves, tomato paste, chicken broth from tablet, fresh flat parsley, Kalamata olives without pit,braised rabbit bolt in red wine with olives -
30 minMain dishcrumbly potato, chorizo sausage, garlic, onion, traditional olive oil, paprika, beef broth in pot, fresh kale,kale stew with chorizo -
15 minMain dishwholemeal spaghetti, seawolf fillet, Japanese wok vegetables, Japanese soy sauce, sunflower oil,seawolf with japanese vegetables -
20 minMain dishbaby potatoes, butter beans, breakfast bacon, beef tarts, butter or margarine, fresh parsley,butter beans with breakfast bacon
Nutrition
575Calories
Sodium0% DV1.160mg
Fat62% DV40g
Protein54% DV27g
Carbs7% DV22g
Fiber36% DV9g
Loved it