Ingredients
Prepare the Salad
-
Canola oil 90.0 ml
-
Onion, diced 60.0 g
-
Salt and Pepper, to taste
-
Black rice, uncooked 370.0 g
-
Butter 30.0 g
-
Butternut Squash, peeled and sliced 2.0 each
-
Applewood smoked bacon, sliced into lardons 225.0 g
-
Enoki mushrooms, trimmed 130.0 g
Prepare the Umami Vinaigrette
-
Canola oil 120.0 ml
-
Champagne vinegar 45.0 ml
Finish the Dish
-
Dandelion Greens, trimmed, thinly sliced 1.0 bunch
-
Fleur de sel, as needed
Preparation
-
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.
-
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.
-
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.