Ingredients
Prepare the Salad
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Canola oil 6 Tbsp
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Onion, diced 0.5 cup
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Salt and Pepper, to taste
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Black rice 2 cups
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Butter 2 Tbsp
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Butternut squash, peeled and sliced 2 each
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Applewood smoked bacon, sliced into lardons 8 oz
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Enoki Mushrooms, trimmed 2 cups
Prepare the Umami Vinaigrette
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Canola oil 0.5 cup
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Vinegar, champagne 3 Tbsp
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Salt and Pepper, to taste
Finish the Dish
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Dandelion greens, trimmed, thinly sliced 1 bunch
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Fleur de sel, as needed
Preparation
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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® Liquid Concentrated Vegetable Base and Knorr® Ultimate Intense Flavors 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 Flavors 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 400F, 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.
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Prepare the Umami Vinaigrette
- Whisk vinaigrette by combining oil, bacon fat, champagne vinegar, Knorr® Ultimate Intense Flavors Roast Umami, Dijon, grainy mustard, and season with salt and pepper.
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Finish the Dish
- Combine all ingredients and gently toss with enough Umami Vinaigrette to coat. Sprinkle with fleur de sel.