Lentil Salad with Bacon and Frisee
A little bacon makes the lentils pleasantly smoky and the salad delightfully crunchy.
Everyday Food, April 2004
- Prep Time 15 minutes
- Total Time 40 minutes
- Serves 4
- 1 cup brown lentils, picked over and rinsed
- 2 strips bacon, cut crosswise into 1/4-inch pieces
- 1/2 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 6 cups frisee or baby lettuce, torn into bite-size pieces
- In a medium saucepan, combine lentils and 4 cups water. Bring to a boil; reduce to a simmer. Cook until lentils are tender but not mushy, 15 to 20 minutes. Drain well.
- Meanwhile, in a medium skillet, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
- Add onion and carrots to rendered fat in skillet. Cook, stirring occasionally, until carrots are tender, 15 to 20 minutes. Add garlic, and cook until fragrant, about 2 minutes.
- In a medium bowl, whisk together vinegar, Dijon, and oil; season with salt and pepper. Combine frisee and 1/3 of the dressing in another bowl; toss to coat. Add lentils, onion mixture, and bacon to bowl with remaining dressing; toss to coat. To serve, divide frisee among salad plates; top with lentil salad.
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