Lentil, Bacon And Frisée Salad
This lentil salad with bacon and frisée is a harmonious blend of flavors and textures that will delight your taste buds. The earthy lentils are cooked to perfection and tossed in a flavorful vinaigrette, then topped with crispy bacon for a satisfying crunch. The freshness of frisée adds a lovely contrast, making it a delightful and wholesome salad that is perfect for any meal.
— Constant Cookbook
Ingredients
- 2 garlic cloves, sliced
- 3 shallots, 1 sliced and 2 minced
- 1/4 cup sherry vinegar
- 1 Tbs. Dijon mustard
- 3/4 cup olive oil
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 thick-cut bacon slices, chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 cups French green lentils
- 2 cups chicken broth
- 1 bunch frisée, tough stems removed
Instructions
- <b>Make the vinaigrette and cook the bacon</b>
- In a blender, combine the garlic, sliced shallot, vinegar, mustard, olive oil, salt and pepper. Process until smooth. (You will have more vinaigrette than you will need for the lentil salad; store the remainder in the refrigerator for up to 1 week.)
- In a large, heavy saucepan over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain.
- <b>Cook the lentils</b>
- Return the saucepan to low heat, add the minced shallots to the bacon fat and cook, stirring occasionally, until softened, about 4 minutes. Add the celery and carrot and cook, stirring occasionally, until wilted, 3 to 4 minutes. Add the lentils, broth and enough water just to cover the lentils. Bring to a boil, reduce the heat to low, cover and simmer gently until just tender but not mushy, about 20 minutes. Add a little more water if the lentils become too dry. Remove from the heat and let stand, covered, for 5 minutes. Immediately add half of the vinaigrette and toss to combine.
- <b>Assemble the salad</b>
- Scatter the fris&#233;e on individual plates and spoon the lentils over the top. Drizzle a little vinaigrette over the salads, sprinkle with the bacon and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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