The lentils are washed and drained well, placing them on a large tray or salad bowl.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make summer lentils: |
| For 4 pax :: 1 boat 400g of cooked lentils (preferably of the brownin -smaller types). Smoked bacon dice package. Cuckets in vinegar or caps. | Vinaigrette :: 1 teaspoon of old mustard of dijon (with grain) aceite de oliva salt vinag of modena and garlic (if likes) |
Ingredients to make summer lentils:
2. raw onion is pica in very small dice, incorporating it into the lentils.
3. It is also saved slowly until gold
4. The bacon/bacon is cut into small dice and puts in a slow pan to be golden brown.
5. When it has melted completely and the bacon is crispy, it is drained with fat and adds to the lentils.
6. While the bacon doraks, the pickles and olives in fine slices are cut and mixed with the lentils and also adding the denialed tuna.
7. Some capers can also be included.
8. Finally the salad is seasoned with a prerarada vinaigrette with the mixture of abundant olive oil, a teaspoon of salt, two tuhaditas of old mustard of Dijon and a splash of vinegar from Modena or Jerez.
9. It is refrigerated until serving and enjoying.
