Lentil Salad With Bacon And Frisée Food

LENTIL SALAD WITH BACON AND FRISEE

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.

FRISEE SALAD WITH EGG AND BACON

Steps:

• In a medium skillet over medium heat, saute the bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Turn the heat off and whisk the shallots into the bacon grease. There should be about 1/4 cup of bacon grease; if it's shy of that amount, add some extra-virgin olive oil.
• In a small bowl, whisk the vinegar and Dijon until emulsified. Add in the bacon grease mixture and whisk. Whisk in the salt and pepper.
• To poach the eggs: Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add a little vinegar if using. Crack the eggs, slipping them gently into the water one at a time, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
• In a large salad bowl, toss the frisee with the dressing and bacon. Divide the lettuce among 4 serving bowls and top each with an egg and a sprinkle of chives.

LENTIL SALAD WITH BEETS AND BACON

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.

FRISEE SALAD WITH HOT BACON DRESSING

Steps:

• Place frisee lettuce in a serving bowl.
• Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add bacon bits, white vinegar, apple cider vinegar, red wine, sugar and remaining 1 tablespoon olive oil; stir to combine. Reduce heat to low and cook until dressing is hot.
• Pour hot bacon dressing over frisee and toss to coat. Serve immediately.

WARM LENTIL SALAD WITH HONEY GLAZED DUCK BREAST, LARDONS, AND FRISEE

Steps:

• Preheat oven to 400 degrees. Score the skin side of the duck breasts on the diagonal in both directions. Season with salt and pepper to taste. Using a pastry brush, brush the breasts with honey. Transfer to a hot saute pan with 2 tablespoons butter and 1 tablespoon olive oil. Pan sear the duck breasts skin-side down until golden. Place the duck, skin-side-up in the pan in the oven and cook until rare, about 7 minutes. Slice the duck and fan around the bottom of the warm lentils and frisee.
• In a medium stockpot, combine lentils, stock, salt and pepper to taste, thyme, and bay leaf. Cook until the lentils are just tender. Cool the lentils in the stock to room temperature. In a large saute pan over medium heat with butter and olive oil, saute bacon until just brown. Add onion, shallot, carrot, and celery. Saute until the vegetables are just tender, about 2 to 3 minutes. In a small saucepan over medium heat, warm the champagne vinegar and mustard. Season to taste with salt and pepper. Strain the lentils and add to the vegetables. Toss with the warm vinaigrette. Mix until just combined and warm. Place 3 slices of duck on top of a bed of frisee. Pile the lentils on top of the duck and fan duck slices around the bottom of the salad.

WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE

Steps:

• Begin by roasting the beets.
• Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
• Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
• To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
• Preheat oven to 375 degrees F.
• Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
• Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

LENTIL SALAD WITH BACON AND FRISéE

Steps:

• In a medium saucepan, combine lentils and 4 cups water and bring to a boil, then let simmer. Cook until lentils are soft and tender but not completely mushy, then drain thoroughly.
• In a medium skillet, cook bacon over medium-low heat until crisp, about 8-10 minutes. Use a slotted spoon to transfer to a paper-lined plate to drain.
• Add onion and carrots to fat in skillet. Cook, stirring occasionally, until carrots are tender.
• Add garlic and cook for another 2 minutes or until fragrant.
• In a medium bowl, whisk together vinegar, Dijon mustard, and oil. Season with salt and pepper.
• In another bowl, combine frisée and 1/3 of the dressing, then toss to coat.
• Add lentils, onion mixture, and bacon to bowl with remaining salad dressing; toss to coat.
• Divide frisée among plates and serve with salad.