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Large smoked "country style" bacon, brunoise of carrots and spring onions.
300 g (10.5 oz) of blonde or Puy lentils
150 g (5.25 oz) of smoked bacon (Country style if possible)
1 peeled carrot
3 tablespoons of white vinegar
2 tablespoons of dry white wine
2 beautiful spring onions (or 2 grey shallots) peeled and chopped
In the tea ball* (thyme, bay leaf, mustard seeds, coriander seeds, crushed garlic etc etc)
1 heaping tablespoon of duck fat (or 2 tablespoons of peanut oil)
salt and freshly ground pepper.
Step-by-step directions
1 Wash your lentils, then pour them into a saucepan, cover generously with cold water, add the tea ball and the peeled carrot and cook gently for 20 minutes after boiling.
2 In the meantime, remove the rind from your smoked bacon, cut thick bacon strips (1 cm), then take the rind and cut it into thin strips, pour them into your saucepan cover with cold water then bring to a boil holding it for 2 minutes (blanch), then run cold water over it while stirring to remove all impurities, drain and set aside.
3 Test the cooking of your lentils drain them, remove the cooked carrot place it on your cutting board and cut it into fine brunoise (small dice) and set aside.
4 Then in the same saucepan, pour your tablespoons of vinegar and white wine, your minced onions, salt and pepper bring to a boil, add your lentils and your carrot brunoise, taste the whole thing then turn off the heat and keep covered.
Chef Patrick's Comment
Simple recipe, you just need to use good quality products to succeed.
You enjoyed this recipe of lentil and smoked bacon salad?
Discover other recipes of salad, or browse the starters category. This dish pairs well with Coteaux de Pierrevert.
Lentil and Smoked Bacon Salad5/5
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Lentil and Smoked Bacon Salad
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