Celeriac & Lentil Salad with Poached Eggs


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.

Celeriac & Lentil Salad with Poached Eggs
Photo: Leigh Beisch
Active Time:
30 mins
Total Time:
1 hr


  • 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


  1. 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.

  2. 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.

  3. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper-towel-lined plate.

  4. 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.

  5. 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.

  6. Serve the lentil salad topped with the eggs and bacon.


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.

Nutrition Facts (per serving)

436 Calories
26g Fat
30g Carbs
19g Protein
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.

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