Lentil Salad with Beets and Bacon

Name: Lentil Salad with Beets and Bacon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 227 grams package vacuum-sealed cooked beets, roughly chopped; 1 Belgian endive, cut into large pieces; 8 black peppercorns; 1 Tbsp dijon mustard; 118 milliliters dried French green lentils; 8 fresh chives, cut into pieces; 2 Tbsps chopped fresh parsley; 2 small heads baby lettuce and/or frisee, torn into large pieces; 4 cloves garlic, smashed; 4 servings Kosher salt; 79 milliliters extra-virgin olive oil; 4 servings Freshly ground pepper; 2 Tbsps red wine vinegar; 1 small shallot, minced; 170 grams slab bacon, rind removed; 1 sprig thyme

You can never have too many side dish recipes, so give Lentil Salad with Beets and Bacon a try. Watching your figure? This gluten free and dairy free recipe has 484 calories, 15g of protein, and 36g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of green lentils, chives, belgian endive, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Chop about two-thirds of the bacon into 1/4-inch pieces; set aside. Wrap the thyme, bay leaf, peppercorns and garlic in a piece of cheesecloth; tie closed with kitchen twine.

Ingredients you will need

Peppercorns

Bay Leaves

Garlic

Bacon

Thyme

Wrap

Equipment you will use

Kitchen Twine

Cheesecloth

Combine the cheesecloth bundle, the remaining slab bacon, the lentils and 1/2 teaspoon salt in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil, then reduce the heat to medium and simmer until the lentils are tender, about 25 minutes.

Ingredients you will need

Slab Bacon

Lentils

Water

Salt

Equipment you will use

Cheesecloth

Sauce Pan

Drain, discarding the cheesecloth bundle and bacon; let cool.

Ingredients you will need

Bacon

Equipment you will use

Cheesecloth

Meanwhile, cook the chopped bacon in a medium nonstick skillet over medium heat, stirring occasionally, until golden brown and just crisp, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain on paper towels; set aside.

Equipment you will use

Paper Towels

Whisk the mustard and vinegar in a large bowl. Slowly whisk in the olive oil until emulsified. Toss the beets with about 1 tablespoon of the dressing in a small bowl; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Mustard

Vinegar

Beet

Equipment you will use

Whisk

Bowl

Add the lettuce, endive, shallot, parsley, chives and the prepared lentils and bacon to the bowl with the dressing; season with 1/4 teaspoon salt and a few grinds of pepper and toss. Top each serving with some beets.

Ingredients you will need

Lentils

Lettuce