LENTIL SALAD WITH BACON AND FRISEE
A little bacon makes the lentils pleasantly smoky and the salad delightfully crunchy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine lentils and 4 cups water. Bring to a boil; reduce to a simmer. Cook until lentils are tender but not mushy, 15 to 20 minutes. Drain well.
- Meanwhile, in a medium skillet, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
- Add onion and carrots to rendered fat in skillet. Cook, stirring occasionally, until carrots are tender, 15 to 20 minutes. Add garlic, and cook until fragrant, about 2 minutes.
- In a medium bowl, whisk together vinegar, Dijon, and oil; season with salt and pepper. Combine frisee and 1/3 of the dressing in another bowl; toss to coat. Add lentils, onion mixture, and bacon to bowl with remaining dressing; toss to coat. To serve, divide frisee among salad plates; top with lentil salad.
Nutrition Facts : Calories 361 g, Fat 13 g, Fiber 26 g, Protein 20 g
GREEN LENTIL AND BACON SALAD
Steps:
- Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; sauté until very tender, about 15 minutes. Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.
- Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.
LENTIL SALAD WITH BEETS AND BACON
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- 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. 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. Drain, discarding the cheesecloth bundle and bacon; let cool.
- Meanwhile, cook the chopped bacon in a medium nonstick skillet over medium heat, stirring occasionally, until golden brown and just crisp, about 10 minutes. Drain on paper towels; set aside.
- Make the dressing: 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.
- Assemble the salad: 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.
WARM LENTIL SALAD WITH BACON
Steps:
- Cook 2 slices chopped bacon in a saucepan; remove with a slotted spoon. Add 2 chopped celery stalks, 2 minced garlic cloves and 1 chopped red onion; saute 4 minutes. Add 4 cups water and 1 cup dried green lentils (rinsed and picked over); simmer until tender, 30 minutes. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar and 1 tablespoon grainy mustard; season with salt and pepper. Top with the bacon, chopped parsley and chopped roasted red peppers.
WARM MUSHROOM, BACON & LENTIL SALAD
This salad comes together in no time and can be served as a light lunch or supper, or even for a hearty breakfast. It features bacon and uses its fat for frying mushrooms and diced onions. Cooked lentils are added next, then tossed in a Dijon mustard and red wine vinaigrette. Arugula and tomatoes add a punch of colour and amp up the flavour. Who doesn't love a good, fried egg? Set atop this delicious salad, it makes it almost too pretty to eat. Almost.
Provided by Mary Jenny
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, cook the bacon until crisp. Remove from skillet and drain on paper towel. When cool enough, chop into small pieces.
- Keep heat on medium high and add the onions and mushrooms. Pan fry until mushrooms are golden and onions are translucent, about 10 minutes. Remove from heat, stir in cooked lentils. Stir to coat.
- In a medium bowl, whisk together red wine vinegar, Dijon, and honey. Pour this over the mushroom/lentil mixture and stir well. Spoon the mixture into a large bowl and add the chopped bacon, arugula, tomatoes, and basil. Season with salt and pepper.
- Wipe out skillet. Over medium high heat, add oil. Fry eggs to preferred doneness while you portion salad onto 4 plates. Top each salad with a fried egg.
Nutrition Facts : Calories 665.9, Fat 29.1, SaturatedFat 5.8, Cholesterol 199.6, Sodium 274.9, Carbohydrate 66, Fiber 30.8, Sugar 6.7, Protein 35.8
LENTIL, CABBAGE AND BACON SALAD
Provided by Jacques Pepin
Categories salads and dressings, appetizer, side dish
Time 35m
Yield Six servings
Number Of Ingredients 12
Steps:
- Place the lentils in a colander and rinse them under cold water, removing and discarding any damaged specimens or foreign material. Place the lentils in a pot with 2 1/2 cups of lukewarm water. Bring to a boil over high heat, reduce the heat, cover and boil very gently until tender, about 20 minutes for domestic lentils or 35 to 40 minutes for imported lentils.
- Meanwhile, place the bacon pieces in a skillet and cover them with lukewarm water, separating the pieces. Bring to a boil over high heat and immediately drain in a colander. Rinse under cool water and return the bacon to the skillet. Saute for 2 to 3 minutes, or until the bacon is brown and has rendered its fat. Add the onions and croutons to the bacon and saute for 5 minutes longer, stirring occasionally, until the croutons are brown on all sides.
- Place the dressing ingredients in a salad bowl and add the cabbage. Toss to mix. Drain any remaining liquid from the lentils and add them, while still hot, to the cabbage. Mix well.
- When ready to serve, add the croutons and bacon to the salad bowl, toss well and serve immediately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
LENTIL SALAD WITH ROASTED VEGETABLES
A vegan main dish if made without bacon or with substitute bacon. Very colorful, and very tasty. From The New York Times, a Melissa Clark recipe. Serves 5 if used as a main dish. The densest vegetables, like carrots, acorn squash and turnips, could be roasted longer but exact timing is not very important.
Provided by Kumquat the Cats fr
Categories Lentil
Time 1h50m
Yield 5 serving(s)
Number Of Ingredients 22
Steps:
- Heat oven to 400 degrees. Place vegetables in one layer on 1 or 2 large rimmed baking pans, then toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon if using and back for 30 to 40 minutes or until vegetables are tender and golden all over.
- Meanwhile, In a large pot, combine lentils, 6 cuts water, garlic, bay leaft, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
- In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
- Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
- Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine or orange juice over the lentils and drizzle with more olive oil if needed.
Nutrition Facts : Calories 390.9, Fat 6.6, SaturatedFat 0.9, Sodium 1234.2, Carbohydrate 63.8, Fiber 26.6, Sugar 7.1, Protein 21.6
REFRESHING LENTIL SALAD
I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes.
Provided by TUNISIANSWIFE
Categories Salad Beans Lentil Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
- Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
- Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
- Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 44.8 g, Cholesterol 106 mg, Fat 19.4 g, Fiber 20.2 g, Protein 19.9 g, SaturatedFat 2.9 g, Sodium 343.7 mg, Sugar 5.3 g
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