TKTK Lunch Salad
with Candied Pecans and Goat Cheese
Cozy up to this hearty bowl of roasted veggies, candied pecans and creamy goat cheese for a satisfying mid-day meal. It's all tossed in a shallot vinaigrette and finished with crispy bacon!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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
Poivre*
¼ cc
Sel*
3 cs
Huile*
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, parsnips 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.
- Transfer pecans to the parchment paper. (NOTE: Do not touch pecans. They will be VERY hot.)
- Set aside to cool completely, 15 min.
- Peel, then finely chop 2 tbsp shallot. (TIP: Use remaining shallots for another meal!)
- Pat eggs dry with paper towel, then halve. Season both sides with salt and pepper.
- Add shallots, vinegar, 1 tsp Dijon, 1 tsp white sugar and 2 tbsp oil to 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 dressing, then toss to combine.
- Divide salad between plates, then top with eggs, candied pecans, goat cheese and remaining bacon.
