Paul Bocuse is quoted as saying, “Simple fare is, in my opinion, the best—the kind that I love to prepare at home for my family and my friends.”
This lentil salad exemplifies that statement. A handful of ingredients produces a toothsome dish, which, with crusty bread, could easily be lunch. Be sure to pick over your lentils, discard any shriveled pieces, then rinse and drain before beginning the recipe.–Paul Bocuse
Warm Lentil Salad
- Quick Glance
- 20 M
- 2 H
- Serves 4
- 1 1/2 cups (10 1/2 ounces) lentils, preferably dark green or tan
- 8 cups water
- 1 onion, peeled
- 5 1/4 ounces salt pork or slab bacon
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons walnut oil
- Salt and pepper
- 3 tablespoons finely chopped chives
- 1 shallot, finely chopped
- 1. Place the lentils in a large saucepan with the water. Salt lightly, add the onion, and bring to a boil.
- 2. Lower the heat, cover the pan, and simmer for 1 1/2 hours, or until the lentils are tender but not falling apart.
- 3. Fifteen minutes before serving, cut the salt pork or bacon into 1/2-inch cubes. Fry until the pieces have browned on all sides, then pour off the fat, remove from the heat, and cover the pan to keep warm.
- 4. Make a dressing by whisking together the mustard, vinegar, oil, salt, and pepper.
- 5. Once the lentils are done, remove the onion and drain the lentils in a sieve or colander. Place them in a large salad bowl with the chives, shallots, and dressing.
- 6. Toss gently to season, and place the pieces of bacon on top. Serve warm.