{"id":32273,"date":"2021-02-07T19:10:20","date_gmt":"2021-02-07T19:10:20","guid":{"rendered":"https:\/\/usapulseseu.org\/ensalada-de-lentejas-con-hinojo-naranja-rucula-y-vinagreta-de-avellanas-y-cacao\/"},"modified":"2021-02-07T19:10:20","modified_gmt":"2021-02-07T19:10:20","slug":"ensalada-de-lentejas-con-hinojo-naranja-rucula-y-vinagreta-de-avellanas-y-cacao","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/es\/ensalada-de-lentejas-con-hinojo-naranja-rucula-y-vinagreta-de-avellanas-y-cacao\/","title":{"rendered":"Ensalada de lentejas con hinojo, naranja, r\u00facula y vinagreta de avellanas y cacao"},"content":{"rendered":"

<\/p>\n

\n

Ensalada de lentejas con hinojo, naranja, r\u00facula y vinagreta de avellanas y cacao<\/h2>\n

\t\t<\/p>\n

\n

\n

Para los pulsos<\/h4>\n
    \n
  • 400 g de lentejas secas<\/li>\n
  • 1 L de agua<\/li>\n
  • 1 g de bicarbonato<\/li>\n<\/ul>\n

    Para la vinagreta<\/h4>\n
      \n
    • 50 g de avellanas tostadas picadas<\/li>\n
    • 60 g de aceite de oliva<\/li>\n
    • 20 g de vinagre de sidra de manzana<\/li>\n
    • 8 g de cacao en polvo<\/li>\n
    • 4 g de sal<\/li>\n
    • 1 g de pimienta negra reci\u00e9n molida<\/li>\n<\/ul>\n

      Para la ensalada:<\/h4>\n
        \n
      • 1 bulbo de hinojo<\/li>\n
      • 2 naranjas grandes<\/li>\n
      • 100 g de r\u00facula<\/li>\n<\/ul><\/div>\n
        \n

        Para pulsos:<\/h4>\n
          \n
        1. Remoja las lentejas durante 4 horas en una mezcla de bicarbonato con agua.<\/li>\n
        2. L\u00e1valos bien y cu\u00e9celos 30-40 minutos en agua fr\u00eda sin sal.<\/li>\n
        3. A mitad de la cocci\u00f3n, puedes a\u00f1adir agua fr\u00eda para \u00abasustarlas\u00bb y que permanezcan enteras. A\u00f1ade la sal los \u00faltimos 10 minutos de cocci\u00f3n. <\/li>\n
        4. Una vez cocidos, cons\u00e9rvalos fr\u00edos en el frigor\u00edfico.<\/li>\n<\/ol>\n

          – Para la vinagreta<\/h4>\n
            \n
          1. Monta todos los ingredientes excepto las avellanas picadas con ayuda de unas varillas.<\/li>\n
          2. A\u00f1ade las avellanas, mezcla y reserva.<\/li>\n<\/ol>\n

            Para la ensalada:<\/h4>\n
              \n
            1. Corta el hinojo en rodajas y \u00e1salo hasta que est\u00e9 ligeramente tostado.<\/li>\n
            2. Pela las naranjas y c\u00f3rtalas en gajos.<\/li>\n
            3. Mezcla las lentejas fr\u00edas con parte de la vinagreta, la naranja, el hinojo y la r\u00facula.<\/li>\n
            4. Sirve con el hinojo restante y salsea con la vinagreta restante.<\/li>\n
            5. Complementa con Vene Cress de Koppert Cress.<\/li>\n<\/ol><\/div>\n
              \n\t\t\t<\/div>\n<\/div>\n

              <\/p>\n","protected":false},"excerpt":{"rendered":"

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