French Lentil Salad with Bacon

Ingredients

• 1.5 cup French green lentils (lentilles du Puy), rinsed (Use speckled dark-green lentils du Puy; do not soak.)
• 4 oz Bacon, finely chopped (Reserve the rendered fat for cooking the lentils.)
• 1 Yellow onion, finely chopped (For simmering with the lentils.)
• 1 Carrot, finely chopped (For simmering with the lentils.)
• 1 Celery stalk, finely chopped (For simmering with the lentils.)
• 1 Garlic, finely chopped (For simmering with the lentils.)
• 1 Bay leaf (Remove before dressing.)
• 2 sprig Fresh thyme (For simmering with the lentils.)
• 4 cup Water or unsalted chicken stock (Add enough liquid to cover the lentils by about 1 inch; the lentils should simmer rather than boil vigorously.)
• Kosher salt (To taste, for the lentils and dressing.)
• 1 Shallot, finely chopped (The hot lentils will mellow the raw shallot as they cool.)
• 3 tbsp Cider vinegar (Adjust to taste for a distinctly sharp dressing.)
• 1 tbsp Dijon mustard (Whisk into the dressing until smooth.)
• 3 tbsp Walnut oil (Use extra-virgin olive oil instead if needed; reserve some for drizzling.)
• Freshly ground black pepper (To taste.)
• 2 tbsp Fresh flat-leaf parsley, chopped (For finishing.)

Steps

1. 1

   Rinse the lentils thoroughly and pick them over, removing any stones or debris. Finely chop the onion, carrot, celery, garlic, and bacon so the aromatics blend into the finished salad.

2. 2

   Place the chopped bacon in a large saucepan or Dutch oven over medium heat. Cook for about 5 to 7 minutes, stirring occasionally, until the bacon is browned and has rendered most of its fat. Transfer the bacon to a plate lined with paper towels, leaving the fat in the pan.

3. 3

   Add the chopped onion, carrot, celery, and garlic to the bacon fat. Cook over medium heat for about 4 minutes, stirring, until the vegetables begin to soften and smell fragrant but are not browned.

4. 4

   Add the rinsed lentils, bay leaf, thyme, and enough water or unsalted stock to cover the lentils by approximately 1 inch. Season lightly with salt and bring the liquid to a boil.

5. 5

   Reduce the heat to low, partially cover the pan, and simmer gently for about 25 to 35 minutes. Stir occasionally and cook until the lentils are tender but still hold their shape; they should be meaty rather than mushy.

6. 6

   While the lentils simmer, whisk the finely chopped shallot, cider vinegar, Dijon mustard, walnut oil, and several grinds of black pepper in a small bowl. Season with salt to taste. If using olive oil instead of walnut oil, reserve it for both the dressing and the finishing drizzle.

7. 7

   Drain the lentils thoroughly as soon as they are tender and remove the bay leaf and thyme sprigs. Do not allow the lentils to cool before dressing them.

8. 8

   Transfer the piping-hot lentils to a serving bowl. Add the dressing and toss gently but thoroughly so the hot lentils absorb the vinegar, mustard, and oil as they cool. Fold in the reserved bacon.

9. 9

   Allow the salad to cool completely at room temperature, tossing once or twice as it cools. Taste and adjust the salt, pepper, vinegar, or oil; the lentils will continue absorbing the dressing and should not be soggy.

10. 10

    Finish with the chopped parsley and a light drizzle of walnut oil. Serve as a first course or as a side dish with fish, chicken, or duck.

Notes

The source page was membership-gated and did not expose its complete ingredient list or exact method in the supplied text, so quantities and some technique details are reconstructed estimates. The source specifically emphasizes using lentils du Puy, dressing the lentils while piping hot, cooling them completely before serving, and substituting extra-virgin olive oil for walnut oil if necessary. If using olive oil, finely chopped toasted walnuts can be added after the lentils cool.

Nutrition per serving

• side dish
• salad
• French
• lentils
• bacon
• first course
• make-ahead
• gluten-free