Luxury oak salad

Last Updated on October 31, 2024

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ingredients

1 pcs larger oak 2 handfuls baby spinach 300 g yellow lentils 2 cloves garlic pcs bay leaf pcs butter with thyme pcs salt

procedure

1.

Slice the washed and dried mushrooms into thin slices and fry briefly in butter with the garlic slices and fresh thyme. Drain the cooked lentils with the bay leaves and mix with a little butter.

2.

Serve the tossed lentils with the spinach and arrange the mushrooms on top. Drizzle over the rest of the butter from the pan, that is if it is not burnt.

3.

If you don’t have spinach, use chard or romaine lettuce or radicchio or pak choi. If you opt for chicory, I have a tip for you as it won’t be bitter -soak it in water with diluted honey and lime juice for a few seconds 🙂