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Recipe

Kicked Up Lentil Salade Au Lardon

  • Yield: 4 servings

Ingredients

  • 8 ounces French green lentils
  • 3 whole garlic cloves, smashed
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-thick strips
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 5 tablespoons extra-virgin olive oil
  • 7 teaspoons red wine vinegar
  • 2 plum tomatoes, seeded and finely chopped
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon Essence
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups frisee
  • 3 cups arugula
  • 4 ounces crumbled goat cheese

Directions

  • In a medium saucepan, combine the lentils, garlic, bay leaves, and thyme. Cover with water by 1-inch, and bring to a boil. Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes. Drain and discard the garlic, bay leaves, and thyme. Place the lentils in a large bowl and set aside.
  • In a skillet, cook the bacon over medium-high heat until crisp. Transfer with a slotted spoon to paper towels, leaving 3 tablespoons of fat in the pan. Add the carrots, celery, shallots and garlic, and cook until soft, about 3 minutes. Add the vegetables to the bowl with the lentils. Add 3 tablespoons of the olive oil, and 4 teaspoons of the vinegar, tomatoes, parsley, Essence, salt and pepper, and toss to mix well.
  • In a separate bowl, combine the frisee, arugula and bacon. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 3 teaspoons of red wine vinegar and 1/4 teaspoon salt. Toss the dressing with the greens and divide among 4 plates. Top with the lentil salad and the goat cheese. Serve.