Prepare the Salad

Prepare the Umami Vinaigrette

  • Canola oil 120.0 ml
  • Champagne vinegar 45.0 ml
  • Knorr® Professional Intense Flavours Roast Umami 4 x 400 ml 45.0 ml
  • Maille Dijon Originale Mustard 4 x 4.1 kg 15.0 ml

Finish the Dish

  • Dandelion Greens, trimmed, thinly sliced 1.0 bunch
  • Fleur De Sel, As Needed
  1. Prepare the Salad

    • Heat oil in a medium sauce pot over medium heat. Add diced onion with a pinch of salt and pepper, and cook until translucent. Stir in rice, add prepared Knorr® Ultimate Vegetable Liquid Concentrated Base and Knorr Intense Flavours Roast Umami. When rice is cooked, drain and spread on baking sheet to remove moisture and cool.
    • In a large sauté pan, melt butter and add Knorr® Ultimate Intense Flavours Roast Umami. Pour mixture over sliced squash and toss to coat evenly. Season with salt and pepper. Roast squash on a lined baking sheet for 10-15 minutes at 200 C, or until tender.
    • Pan fry lardons until crispy. Drain, and reserve, fat. Reserve lardons and fat.
    • In the same pan, sear the enoki mushrooms. Set aside.
  2. Prepare the Umami Vinaigrette

    • Whisk vinaigrette by combining oil, bacon fat, champagne vinegar, Knorr® Ultimate Intense Flavours Roast Umami, Maille Dijon, grainy mustard, and season with salt and pepper.
  3. Finish the Dish

    • Combine all ingredients and gently toss with enough prepared Umami Vinaigrette to coat. Sprinkle with fleur de sel. Garnish with Dandelion greens.
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