October 23, 2014 by dgarnett2013
Warm lentil and bacon salad: French Farm House Cookbook by Susan Herrmann Loomis
For the lentils:
- 3 tabs duck fat or olive oil
- 1 small onion, diced
- 60g thin-sliced ham, cut into tiny dice
- 500g Puy lentils
- 1 bouquet garni – 5 parsley stems, 3 bay leaves, 2 green leek leaves and 12 sprigs fresh thyme, tied in a cheesecloth)
- Salt and pepper
For the vinaigrette:
- 1 tab Dijon mustard
- 2 tabs red wine vinegar
- salt and black pepper
- 160ml walnut oil or extra virgin olive oil
- 125g lean bacon, rind removed, cut into 2cm pieces
- 1 bunch chives, minced
- 2 green onions, trimmed and cut into paper thing rounds
- 2 hard-boiled eggs, cut into quarters to garnish (optional).
In a large heavy casserole, melt the duck fat over medium-high heat and sauté the onion and ham until the onion is translucent, about 5 minutes.
Add the lentils and the bouquet garni, and cover with water.
Bring to a boil, then lower the heat and simmer, uncovered, until the lentils are crisp-tender, about 30 mins.
Season the lentils with salt and pepper to taste, let them cool slightly, and then drain.
While the lentils are cooking, prepare the vinaigrette. Whisk together the mustard, vinegar and salt and pepper to taste. Then whisk in the walnut oil (or extra virgin), adding it in a fine stream.
Place the bacon in medium sized frying pan and sauté until golden brown, 5 to 6 mins. Remove with a slotted spoon.
Remove the bouquet garni fom the lentils. Add the lentils to the vinaigrette, mix well, and let sit until lukewarm, about 20 mins.
Sprinkle with the chives, spring onions and bacon and stir together. Arrange the hard boiled eggs around the salad if using.
Made on a Sylvie day.