The second series of Jamie Oliver’s ‘Save with Jamie’ has been showing here on Tuesday nights, and occassionally, I manage to catch it. (Despite my love of Jamie’s cooking, I refuse to plan my life around what time a show is on).
One week we watched Jamie make his ‘Frenchie salad’ and we replicated it the next night. And, our thoughts were, white wine vinegar is more subtle than apple cider vinegar, and this could work with other things too.
Last night I needed a side to add to my Chicken and Veggie Lasagna (there is a post to come on that) and thought a salad would be great. Plus leftover salad would be perfect for my lunch. So I made Frenchie salad, but swapped chicken out for bacon and chorizo, added some baby spinach, and a slight sprinkle of feta.
Its definitely Jamie inspired, but now I’d like to think its my own.
Cookie’s Frenchie Salad
- 400g tin lentils
- 1 round lettuce
- a big handful baby lettuce
- 200g green beans
- 2 chorizo sausages, diced roughly
- 200g diced bacon
- 2 spring onions, finely sliced
- 1 clove garlic, crushed
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon runny honey
- 2 1/2 teaspoons dijon mustard
- 2 or 4 eggs, if you like
Put the lentils in a frypan with just a little of the water from the tin, a splash of extra virgin oil, and a splash of white vinegar. Heat through on a medium heat tossing occassionally while you get on with the rest. If they start popping, then take them off the heat. They’ll be fine until your ready to put all your elements together.
Fry the chorizo and bacon in a separate pan until crispy.
Put a saucepan of hot salted water on to boil. Meanwhile top and tail the beans.
Trim and finely slice the spring onions and put them in a jug big enough to make your dressing in. Add your crush garlic, mustard, honey, 1 tablespoon of white wine vinegar, 3 tablespoons of oil and salt and pepper to taste. Mix well and set to one side.
Boil the eggs in the boiling water for 6 minutes, then remove with a slotted spoon, and run under cold water. Put your beans straight in the boiling water for 4 minutes or so. You really don’t want to overcook them. Drain and pop them in with your lentils (which you will definitely have removed from the heat by down).
Peel your eggs when they are cool enough to touch, quarter and pop in with the lentils and beans.
Once cooked, add your bacon and chorizo to the lentils as well.
Cut your lettuce to suit yourself, and add the lettuce and baby spinach to the lentil pan. Pour over your dressing, sprinkle with feta, and dig in.
I had the leftovers the next day for lunch and that worked really well too!