Best 7 Lentil Salad With Bacon And Frisee Recipes

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 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.

FRISEE SALAD

Steps:

• Position an oven rack to the top position and preheat the broiler. Cut the cheese into 1/4-inch thick slices. Slice 12 long 1/2-inch diagonal slices from the baguette, then top with cheese slices. Arrange them on a baking sheet and set aside. .
• Whisk the vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper together in a small bowl.
• Heat a heavy-bottomed medium skillet over medium heat and cook the pancetta, stirring occasionally, until golden, about 6 minutes. Transfer to a paper-towel-lined plate. Reserve the drippings in the skillet and reduce the heat to low.
• Add the vinegar mixture to the drippings in the skillet, whisking constantly, until slightly thickened, 1 to 2 minutes. Remove from heat.
• Put the frisee in a large bowl and pour the warm dressing over it and toss to coat. Season with salt and pepper.
• Broil the bread until the cheese is just soft, about 1 minute. Transfer the salad to serving plates, then top with radishes, pecans and pancetta. Top each salad with 3 blue cheese crostini.
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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.

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.

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.

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.