Warm French Lentil Salad with Bacon and Tarragon Dressing
I needed a side dish for beef shanks with gremolata and I had bought some organic French lentils (aka puy lentils) so I decided to make a warm French lentil salad. This recipe is based on this Green Lentil and Bacon Salad I found on the Epicurious website. While it may not look it, it really was delicious and I’ll definitely make it again.
Ingredients
- 6 rashers double-smoked bacon, coarsely chopped
- 1 shallot, finely diced
- 6 C water
- 2 C French green lentils, rinsed, drained
- 1/4 C chopped fresh parsley
- 4 teaspoons chopped fresh thyme
- 1/2 a large red onion diced
Dressing
- 1/2 C good quality olive oil
- 1/4 C red wine vinegar
- 3 tablespoons Dijon mustard
- 1/4 C chopped fresh parsley
- 1/4 C chopped fresh Tarragon
Method
- Cook bacon in heavy large saucepan over medium heat until brown and the fat has rendered.
- Remove the bacon from the pan and drain on paper towels.
- Add the shallots to the pan and sauté until tender, about 5 minutes.
- Add 6 cups water and 2 tsps thyme and 1/4 C parsley.
- Bring to boil. Reduce heat to medium-low.
- Cover and simmer until lentils are tender, about 30 minutes.
- While the lentils are cooking make the dressing (see below).
- Drain lentils and let cool slightly.
Dressing
- In a small bowl, whisk red wine vinegar into the olive oil until it emulsifies.
- Whisk in the Dijon mustard and stir in the fresh tarragon.
- Transfer lentils to large bowl. Toss with half the dressing (add more to your taste, save the rest if you don’t use it).
- Stir in the red onion 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.
Makes 12 serves and is great the next day.