Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing now for over four years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional chef as well as a food writer and blogger, I’m lucky to have turned my passion for all things food into a career I love. When not in the kitchen, I’m busy in my garden tending to the tomatoes and sweet peas except in winter of course, then I cocoon with good books, Downton Abbey, and eat too much chocolate.
I’m so excited that Mushrooms Canada asked me to write this guest post right in the middle of summer, when it’s prime time for main dish salads on my menu. I don’t know about you, but when it’s scorching outside, the last thing I want to do is turn my oven on. Big salads are where it’s at, and I like to make them simple, yet creative. Warm salads are particularly satisfying, especially when they contain some of my favourite alltime ingredients mushrooms playing the starring role, of course. Mushrooms always find their way into my shopping basket, as much for their nutrition as their versatility. Even though we soak up tonnes of Vitamin D from the sun, mushrooms also provide that much needed vitamin in our diet.
This salad comes together in no time, and can be served as a light lunch or supper, even for a hearty breakfast! Bacon, of course, does make everything better, and the mushrooms are fried in the fat along with some diced onion. Cooked lentils are added next, then tossed in a Dijon mustard and red wine vinaigrette. Garden fresh arugula and tomatoes add a punch of colour and amp up the flavour. Who doesn’t love a good, fried egg? Set atop this delicious salad, it makes it almost too pretty to eat. Almost.
Warm Mushroom, Bacon & Lentil Salad
Prep Time: 10 minutes | Cook Time: 20 minutes
10 pieces of bacon
½ cup red onion, diced
200 grams crimini mushrooms, quartered if large, halved if small
2 cups cooked green or beluga lentils
¼ cup red wine vinegar
1 ½ tsp Dijon mustard
1 tsp honey
2 cups arugula
1 cup chopped fresh tomatoes
½ cup fresh basil, chopped
salt and pepper to taste
4 tbsp canola or grapeseed oil
4 large eggs
In a large skillet, cook the bacon until crisp. Remove from skillet and drain on paper towel. When cool enough, chop into small pieces. Keep heat on medium high and add the onions and mushrooms. Pan fry until mushrooms are golden and onions are translucent, about 10 minutes. Remove from heat, stir in cooked lentils. Stir to coat. In a medium bowl, whisk together the red wine vinegar, Dijon and honey. Pour this over the mushroom/lentil mixture and stir well. Spoon the mixture into a large bowl and add the chopped bacon, arugula, tomatoes and basil. Season with salt and pepper. Wipe out skillet. Over medium high heat, add the oil. Fry eggs to preferred doneness while you portion salad onto 4 plates. Top each salad with a fried egg.
Makes 4 servings
...and who ever said salad was boring?! This versatile meal packs a nutritious punch, while loading up on flavour! Thanks Renee for joining us and sharing yet another mouthwatering recipe.
Don't forget to follow Renee on her blog Sweetsugarbean, on Twitter, Facebook and Pinterest!