Lentil Salad With Bacon and Frisée |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A light and healthy recipe for a fresh summer salad by Martha Stewart. Ingredients:
1/4 cup loosely packed fresh dill, pickled from thick stems |
2 slices bacon, cut crosswire into 1/4-inch pieces |
1/2 medium onion, finely chopped |
2 carrots, finely chopped |
2 garlic cloves, minced |
3 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
3 tablespoons olive oil |
coarse salt and pepper |
6 cups frisee or 6 cups baby lettuce, torn into bite-size pieces |
Directions:
1. 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.
2. 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.
3. Add onion and carrots to fat in skillet. Cook, stirring occasionally, until carrots are tender.
4. Add garlic and cook for another 2 minutes or until fragrant.
5. In a medium bowl, whisk together vinegar, Dijon mustard, and oil. Season with salt and pepper.
6. In another bowl, combine frisée and 1/3 of the dressing, then toss to coat.
7. Add lentils, onion mixture, and bacon to bowl with remaining salad dressing; toss to coat.
8. Divide frisée among plates and serve with salad.
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