Warm Lentil Salad with Bacon
Ingredients
- 300 gGreen lentil (rinsed)
- 150 gSmoked lardons (grilled)
- 1 pcCarrot (finely diced)
- 1 pcOnion (whole peeled)
- 1 pcClove (studded in the onion)
- 1 pcBay leaf (dried)
- 1 pcThyme (fresh)
- 1 pcShallot (finely chopped)
- 1 tbspMustard (strong)
- 2 tbspRed wine vinegar
- 4 tbspExtra virgin olive oil
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Green lentils with a firm bite, mixed with crispy smoked bacon. The mustard dressing binds everything together with a sharp acidity that awakens the earthy flavors.
- 1
Cut the carrot into very small, even cubes. Peel the onion and stud it with the clove. Rinse the lentils under cold water.
- 2
Place lentils in a pot with the carrot, studded onion, bay leaf, and thyme. Cover generously with cold water. Bring to a boil, then lower the heat. Simmer for about 25 minutes. The lentils should be tender but remain whole.
- 3
Meanwhile, toss the bacon bits into a hot pan without any fat. Let them brown until they are very crispy and the fat has rendered.
- 4
In a bowl, mix the mustard, red wine vinegar, and olive oil. Add the finely chopped shallot. Emulsify with a fork.
- 5
Drain the lentils, remove the onion and herbs. Pour the dressing over the still-warm lentils so they absorb the seasoning. Add the bacon and chopped parsley. Mix gently.
Frequently asked questions
How do you get this dish right?
- Never salt the lentil cooking water, it toughens their skins.
- Mix the dressing while the lentils are still hot so they 'drink up' the seasoning and become much more flavorful.
How long does this dish keep?
Store for 3 days in the refrigerator in an airtight container. It tastes even better the next day after marinating.
