Ingredients with Measurements:
- 1 lb Fenalår (Norwegian cured lamb leg)
- 6 slices of bacon, cooked and crumbled
- 6 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Place Fenalår on a baking sheet and bake for 15-20 minutes until heated through.
3. Remove Fenalår from the oven and let it cool for 5 minutes.
4. Cut Fenalår into thin slices.
5. In a large bowl, combine mixed greens, cherry tomatoes, sliced red onion, crumbled bacon, and chopped parsley.
6. Add Fenalår slices to the bowl and toss everything together.
7. Season with salt and pepper to taste.
8. Sprinkle crumbled feta cheese on top of the salad.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 230
- Fat: 14g
- Carbohydrates: 8g
- Protein: 18g
Substitutions for ingredients:
- Fenalår can be substituted with prosciutto or other cured meats.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add sliced avocado to the salad for extra creaminess.
- Use arugula instead of mixed greens for a peppery flavor.
- Add sliced cucumbers for extra crunch.
Tips and tricks:
- Make sure to let the Fenalår cool for a few minutes before slicing it to prevent it from falling apart.
- Crumble the bacon after it has cooled down to avoid it from getting soggy.
- Toss the salad with the dressing just before serving to prevent it from getting wilted.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra parsley leaves.
Garnishes:
- Extra parsley leaves.
Pairings:
- This salad pairs well with a glass of white wine or a light beer.
Suggested side dishes:
- Serve with a side of crusty bread or crackers.
Troubleshooting advice:
- If the Fenalår is too salty, soak it in cold water for 1-2 hours before baking it.
Food safety advice:
- Make sure to cook the bacon thoroughly to avoid any risk of foodborne illness.
Food history:
- Fenalår is a traditional Norwegian dish that dates back to the Viking era.
Flavor profiles:
- This salad has a combination of salty, savory, and fresh flavors.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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Region: Norwegian