Ingredients for Lentil Salad With Bacon And Frise
- Fresh Dill
- 4 slices bacon, chopped
- 1/2 medium yellow onion, thinly sliced
- 1 medium carrot, diced
- Garlic Cloves
- Red Wine Vinegar
- 1 tablespoon Dijon mustard
- Olive Oil
- Salt And Pepper
- Frisee
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How to Make Lentil Salad With Bacon And Frise
- Rinse 1 cup of green lentils thoroughly under cold water.
- In a medium saucepan, combine the lentils and 4 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain thoroughly and set aside.
- While the lentils are cooking, cook the chopped bacon in a medium skillet over medium-low heat for 8-10 minutes, or until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
- Add the sliced onion and diced carrot to the bacon fat remaining in the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the carrots are tender-crisp.
- Add the minced garlic and cook for another minute, or until fragrant.
- In a medium bowl, whisk together the red wine vinegar, Dijon mustard, and olive oil. Season with salt and freshly ground black pepper to taste.
- In a large bowl, gently toss the frisee with 1/3 of the dressing.
- Add the cooked lentils, onion and carrot mixture, and crispy bacon to the bowl with the frisee. Pour the remaining dressing over the salad.
- Gently toss to combine.
- Divide the salad among plates and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
15g
Carbs
3g
