TKTK Lunch Salad
with Candied Pecans and Goat Cheese- Pacanes
- Lait
- Sulfites
- Moutarde
- Oeuf
- Oeuf
- Lait
- Noix
- Sésame
- Arachides
- Soya
- Sulfites
- Gluten
- Moutarde
- Peut contenir des traces d’allergènes
- Poisson
- Blé
- Crustacés
Cozy up to this hearty bowl of roasted veggies, candied pecans and creamy goat cheese tossed in a shallot vinaigrette and finished with crispy bacon!
Ingrédients
1 pièce(s)
Patate douce
100 g
Tranches de bacon
28 g
Pacanes
(Contient: Pacanes Peut contenir : Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Gluten, Moutarde)
¼ tasse(s)
Fromage de chèvre, émietté
(Contient: Lait)
1 pièce(s)
Échalote
1 cs
Vinaigre de vin rouge
(Contient: Sulfites)
1 cs
Cassonade
(Peut contenir : Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Moutarde, Poisson, Blé, Crustacés)
113 g
Jeunes épinards
½ cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Oeuf, Lait, Sésame, Soya, Sulfites, Gluten, Poisson, Blé, Crustacés)
2 pièce(s)
Œuf cuit dur
(Contient: Oeuf Peut contenir : Oeuf, Soya, Poisson, Blé)
1 pièce(s)
Panais
Pas inclus dans votre livraison
¼ cc
Sel*
3 cs
Huile*
¼ cc
Poivre*
Ustensiles
Instructions
- Peel, then cut sweet potato into 1/2-inch pieces.
- Peel, then halve parsnip lengthwise, then cut into 1/2-inch half-moons.
- Add sweet potatoes and parsnip and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
- Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**
- Heat a small non-stick pan over medium heat.
- While the pan heats, place a piece of parchment paper on a plate.
- Measure 1 tbsp water into a small bowl. Set aside.
- When the pan is hot, add pecans. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)
- Add brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats pecans, 30 sec-1 min. Remove from heat.
- Peel, then finely chop shallot.
- Pat eggs dry with paper towel, then halve. Season both sides with salt and pepper.
- Combine 2 tbsp shallots, red wine vinegar, half the Dijon, 1 tsp white sugar and 2 tbsp oil in a large bowl. Season with salt and pepper, then whisk to combine.
- Transfer bacon to a paper towel-lined plate, then crumble or tear bacon into small pieces.
- Add spinach, sweet potatoes, parsnips and half the bacon to the bowl with the dressing. Toss to combine.
- Divide salad between plates, then top with eggs, candied pecans, goat cheese and remaining bacon.
