Recipe: Lentil and Smoked Bacon Salad

Name: Salade de lentilles et lardons fumés
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Ingredients: Gros lardons fumés « paysans » , brunoise de carottes et oignons nouveaux.300 g de lentilles blondes ou du Puy150 g de lard fumé(Paysan si possible)1 carotte épluchée3 cuillers a soupe de vinaigre blanc2 cuillers a soupe de vin blanc sec2 beaux oignons nouveaux(ou 2 échalotes grises) épluchés et ciselésDans la boule a thé*(thym, laurier, graines de moutarde, graines de coriandre , ail écrasé etc etc)1 cuiller a soupe bombée de graisse de canard(ou 2 d'huile d'arachide)sel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 15 min

Cook 25 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

Large smoked "country style" bacon, brunoise of carrots and spring onions.
300 g of blonde or Puy lentils
150 g 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.

5- In a pan pour your oil or duck fat then when it is very hot pour your bacon strips and rind strips and sauté them until they are crispy, set aside the strips then contrary to our usual habits do not drain your bacon but pour it hot with the rendered fat over your lentils and stir (it is this addition that will be the oily element of your salad).
Serve lukewarm with the rind strips tied as decoration.
I prepared this dish with blonde lentils from St Flour (red label) you must count 70 g per person for a nice salad.
www.lentille-blonde.fr
You can thanks to this process put in your tea ball all the seasonings you like and furthermore you will be able to apply this same system to all dried vegetables: chickpeas, white beans etc.