Tag: salads

Lentil, Bacon and Smoked Tofu Salad

Posted on by Dan Clapson

Lentil salad recipe

My tastebuds don’t really discriminate. Tofu can be delicious when it’s prepared well and there’s no reason why it can’t be joined in holy matrimony with crispy bacon. I made this simple salad for a barbecue recently and it was a hit. After crisping up bacon for the salad, I used the leftover fat in the pan to boost the flavour of the salad dressing. Bacon-y goodness-meets-summer salad. You’ve gotta love it!

What you’ll need…

1 tablespoon canola oil

6 strips bacon (thinly sliced)

2 tablespoons dijon mustard

1 tablespoon white balsamic vinegar

2 teaspoons honey

1 small red onion (halved and thinly sliced)

6 cups cooked red lentils

1 cup smoked tofu (1/4″ diced)

1 cup fresh parsley (finely chopped)

1/2 cup roasted cashews (roughly chopped)

salt and pepper

Directions:

Heat oil in a medium pan on medium-high heat, add chopped bacon and cook until very crispy. Remove from heat and transfer bacon to paper towel to absorb any excess grease.

Once the pan has cooled, transfer the leftover fat and oil to a small bowl, add the mustard, vinegar and honey and whisk to combine.

Place remaining ingredients, along with crispy bacon in a large serving bowl, pour dressing overtop and toss several times to combine.

Finally, season to taste with salt and pepper and keep chilled in the refrigerator until ready to serve.

Serves 4-5

Total cook time…12 minutes

Recipe: Crispy Pork and Shaved Apple Salad with Jalapeño Vinaigrette

Posted on by Dan Clapson

Pork and Apple SaladA piece of pork and a few slices of apple are a match made in kitchen heaven. A sweet and bright apple is often the perfect balance for the richness of the meat, which is why you’ll often see the two grace the same plate when it comes to the dinner table.

(Did you know it’s Apple Month in Canada? Perhaps pork month will be coming soon too! We’ll see!)

It may be cold outside, but just because it’s winter right now does not mean that you can’t find comfort in a salad. This recipe uses tender-braised pork, which is crisped up in the oven with some roasted green beans and warm cracked wheat which makes for perfect lunch or light dinner.

Since I’m a huge fan of multi-purposing, this vinaigrette can also be used on your standard roasted pork chops or tenderloin. Enjoy!

What you’ll need…

Vinaigrette:

1 meyer lemon (zested and juiced)

1 tbsp pickled jalapeños (minced)

1 tbsp extra virgin olive oil

2 tsp grainy dijon mustard

2 tsp liquid honey

1/2 tsp salt

1/2 tsp ground black pepper

*note: Meyer lemons are seasonal so substitute 1/2 a regular lemon in lieu)

Salad:

2 cups braised pork (loosely chopped, follow the first portion of this recipe)

1 1/2 cups green beans (1″ sliced)

2 tbsp canola oil

3 cups water

1 tbsp salt

1 1/2 cups pearled wheat

2 cups kale (finely chopped)

2 stalks celery (trimmed and very thinly sliced)

1 ambrosia apple (cored, halved and very thinly sliced using a mandolin if possible)

1 tbsp white wine vinegar

salt and pepper (to season)

Directions:

For the vinaigrette, whisk together all ingredients in a small bowl and set aside until ready to dress and serve the salad.

Preheat your oven to low broil. Place the chopped pork and green beans in a large baking dish, drizzle with olive oil and let cook in oven until pork starts to crisp, about 15 minutes.

Place the water and salt into a small pot and bring to a boil on medium-high heat. Add in the wheat and boil until el dente, approximately 12 minutes.

Strain and spoon out cooked wheat into a large bowl. Add the remaining ingredients, season with salt and pepper and toss until well-combined.

Remove pork and beans from the oven and let cool slightly before combining with grain salad. Dress with jalapeño vinaigrette and serve warm.

Serves 3-4

Total cook time…20 min