French Lentil Bitter Greens Salad Food

FRENCH LENTIL SALAD

Steps:

• Bring a medium-sized pot of salted water to a boil. Add the lentils and cook on high for 25 minutes or until lentils are tender but not falling apart.
• While the lentils are boiling, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-line plate to drain.
• When the lentils have about a minute or two to go, add the green beans. Drain in a sieve or colander and cool under cold tap water. Drain well then transfer to a large bowl. Add the radishes and olives.
• Whisk dressing ingredients together in a bowl. Pour over lentils and vegetables as needed and stir. (You may not need all the dressing as you don't want it soggy.)
• TO SERVE: Place frisee lettuce in a large serving bowl. Top with lentil mixture and gently toss to combine. Serve immediately.

SIMPLE FRENCH LENTIL SALAD WITH DIJON VINAIGRETTE

Steps:

• Make the dressing: Combine the shallot, vinegar, lemon juice, Dijon, 1 1/4 teaspoons salt and black pepper to taste in a bowl. Let sit 5 minutes to dissolve the salt, then whisk in the olive oil until blended.
• Put the lentils, bay leaf and thyme sprigs in a 4-6 quart pot along with 2 teaspoons salt and 6 cups water. Bring to a boil, then reduce heat to a simmer and cook 15 minutes.
• Add the carrots, celery and onion to the lentils and continue cooking 5 - 10 minutes, until the lentils are tender. They will have absorbed most, but not all of the liquid.
• Drain the lentils and transfer back to the pot or to a serving bowl. Pluck out the bay leaf and thyme sprigs and discard. Pour the dressing over and stir to coat. Add the parsley and spinach and stir through.
• Sprinkle the cheese and walnuts over the salad and serve warm or at room temperature.

FRENCH LENTIL SALAD

Steps:

• Cook 1 cup French lentils in salted simmering water until tender, about 25 minutes, adding 1/2 pound chopped haricots verts during the last minute of cooking; drain and let cool. Whisk 3 tablespoons white wine vinegar and 1 tablespoon each minced shallot, Dijon mustard and chopped thyme in a large bowl; whisk in 1/3 cup olive oil. Add the lentils, haricots verts, 8 sliced radishes, 3 slices thick-cut bacon (chopped and cooked), 2 cups torn frisee and 1/2 cup pitted nicoise olives. Season with salt and pepper and toss.

FRENCH LENTIL SALAD

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
• In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

WARM FRENCH LENTILS

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.