Warm Lentil And Bacon Salad Food

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.

WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE

Steps:

• Begin by roasting the beets.
• Lentils:
• 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.

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.

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 LENTIL SALAD

Steps:

• Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
• If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
• Right before serving, toss with the parsley and serve as a bed for the chili scallops.

WARM FRENCH LENTIL SALAD WITH BACON & HERBS RECIPE - (4.4/5)

Steps:

• Wash and rinse the lentils. Put in a small saucepan and cover with the chicken broth. Bring to a boil then lower to a simmer and cook until just tender, 20 to 25 minutes. Add extra water while cooking if the liquid gets low. Drain the lentils and return them to the pot. Stir in the salt. Meanwhile, while the lentils are cooking, cook the bacon in a heavy pan over medium heat until crispy. Drain most of the fat out of the pan, then add the shallots, garlic, rosemary, and sage, and cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from the heat. Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the bacon and shallot mixture. Stir in the chopped capers and parsley. Taste and season with additional salt, if needed, and a generous quantity of black pepper. Serve warm. This keeps for 5 days in the refrigerator and is also good eaten cold.

LENTILS DU PUY AND BACON SALAD

Steps:

• Cook 6 slices bacon in heavy large saucepan over medium heat until brown and crisp. Transfer bacon to paper towels, crumble. Drain off all but about three tablespoons of bacon fat.Add onion to drippings; sauté until tender, about 10 minutes.
• Add 6 cups water, lentils, remaining 2 slices of bacon, and thyme to the bacon fat and onion. Bring to boil, then cover and reduce to a simmer. After about 20 minutes, add carrots and continue to cook until lentils are tender, about 10 more minutes.
• Drain lentils, let cool.
• Whisk oil, red wine vinegar, and Dijon mustard in bowl to blend.
• Add lentils, red onion, celery, bacon, and parsley. Toss to combine. Season to taste with salt and pepper and serve at room temperature or slightly chilled.

FRIED EGGS OVER WARM LENTIL SALAD WITH LARDONS

Steps:

• Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
• While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.
• Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
• Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.
• Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.

WARM MUSHROOM, BACON & LENTIL SALAD

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.