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Autumn Salad |
2023-10-14 |
A cripsy savory autumn salad. |
Benjamin Degryse |
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- Beetroots
- Mushrooms
- Crispy bacon strips
- Green beans (princess beans)
- Curly lettuce
- Roasted nuts (of your choice)
- Fresh parsley
- Garlic cloves
- Pepper and salt
- Nutmeg
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Begin by cooking the beetroots along with the green beans and a splash of red wine vinegar.
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Remove the green beans when they are almost tender, as they will continue to cook with the residual heat.
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While the beans and beetroots are cooking, sauté the mushrooms in a separate pan. Season them generously with fresh parsley and garlic. Add a small amount of cooking fat and a dash of water at the beginning to prevent sticking. Continue cooking until they are nicely browned and tender.
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Once the mushrooms are cooked to your satisfaction, remove them from the pan.
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In the same pan, add the bacon strips. Cook them until they become crispy and delicious.
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Assemble your autumn salad by starting with a bed of curly lettuce.
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Slice the cooked beetroots and add them to the salad.
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Arrange the sautéed mushrooms on top of the beetroots.
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Sprinkle the crispy bacon strips over the mushrooms.
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Place the blanched green beans on the salad.
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Finish by adding roasted nuts of your choice for extra crunch and flavor.
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Season the salad with freshly ground pepper, salt, and a pinch of nutmeg.
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Serve and enjoy your hearty and flavorful Autumn Salad!
This salad is a wonderful combination of the earthy flavors of beetroots and mushrooms, the salty crunch of bacon, and the freshness of green beans and curly lettuce.