Healthy Recipes Healthy Salad Recipes Healthy Bean Salad Recipes Healthy Lentil Salad Recipes Celeriac & Lentil Salad with Poached Eggs 5.0 (1) 1 Review Gnarly and knotty, celeriac (aka celery root) is a staple on many French bistro menus, often shredded and tossed with rémoulade sauce. Here, it's diced and combined with lentils and plenty of other veggies, along with a poached egg on top, for a salad packed with staying power. By Selma Morrow Published on January 3, 2022 Print Rate It Share Share Tweet Pin Email Photo: Leigh Beisch Active Time: 30 mins Total Time: 1 hr Servings: 6 Nutrition Profile: Dairy-Free Gluten-Free High Fiber High-Protein Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 1 ¼ cups dried French green lentils (see Tip), picked over and rinsed 2 cups diced (1/2-inch) peeled celeriac (celery root) 4 slices bacon, cut crosswise into 1/2-inch strips 2 tablespoons white-wine vinegar 2 large cloves garlic, grated 2 teaspoons ground fennel seeds 1 teaspoon Dijon mustard ½ teaspoon kosher salt ½ teaspoon ground pepper ½ cup extra-virgin olive oil 4 cups lightly packed baby spinach 1 cup thinly sliced fennel 4 large radishes, thinly sliced 6 large eggs Directions Cook lentils in a large pot of simmering water until tender, about 20 minutes. Drain and spread on a large rimmed baking sheet to cool. Bring 1 inch of water to a boil in the pot fitted with a steamer basket. Add celeriac. Cover and steam until tender, about 10 minutes. Transfer to the baking sheet to cool. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper-towel-lined plate. Combine vinegar, garlic, ground fennel, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add the lentils and celeriac; toss to coat. Add spinach, fennel and radishes; toss to coat. Bring 2 inches of fresh water to a simmer in the pot. One at a time, crack in eggs, spacing them apart. Simmer until the whites are set and the yolks are still soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper-towel-lined plate. Serve the lentil salad topped with the eggs and bacon. Tip: Loaded with fiber and protein, French green lentils hold their shape when cooked, making them a good candidate for salads. Find them in natural-foods stores and specialty markets. Rate it Print Nutrition Facts (per serving) 436 Calories 26g Fat 30g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 egg & 1 1/2 cups salad Calories 436 % Daily Value * Total Carbohydrate 30g 11% Dietary Fiber 7g 25% Total Sugars 4g Protein 19g 38% Total Fat 26g 33% Saturated Fat 5g 25% Cholesterol 192mg 64% Sodium 496mg 22% Potassium 520mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved