- 2 medium-sized sweet potatoes
- 1 parsnip
- 1 red onion
- about 100 grams bacon lardons
- mixed greens of your choice
- honey to taste
- 4 tablespoons course mustard
- about 50 ml white wine vinegar
- olive oil
- small handful of seeds – e.g. pumpkin seeds, sunflower seeds etc.
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- vegetable peeler
- oven dish
- small pan and a bowl that fits on top (to create a bain marie)
- medium-sized skillet
Preparation — 25 minutes
PRE-HEAT the oven to 200 degrees celsius or 390 degrees fahrenheit. PEEL the sweet potatoes and parsnip and chop in equal slices. If you like, you can finely slice a part of the parsnip to create parsnip chips. For this you can shortly fry the thin slices in sunflower oil until they’re golden brown. DRIZZLE the sweet potato and parsnip pieces in the oven dish with olive oil, honey, pepper and salt. ROAST in the oven for about 20 minutes. The thicker the slices are, the longer they’ll need to roast in the oven.
PEEL the red onion and chop into thin (half) rings.
Finishing the autumn salad with warm coarse mustard dressing — 10 minutes
COOK the bacon in the medium-sized skillet until they’re crispy.
DIVIDE the mixed greens and red onion over the plates and meanwhile create the warm dressing. FILL the small pan with a small layer of water and bring to a boil. COMBINE coarse mustard, white wine vinegar, a tablespoon honey, pepper, salt and about 3 tablespoons of olive oil in the bowl. PLACE the bowl on top of the pan and make sure the water won’t touch the bowl. The steam will heat up the dressing without burning it. Use a whisk to create a smooth dressing and taste if the dressing needs some more mustard, vinegar etc.
DIVIDE the crispy bacon, sweet potato and parsnip over the mixed greens. FINISH the salad with the seeds, warm dressing and if you made them also the parsnip chips. Enjoy!