Green Lentil and Bacon Salad

from Bon Appetit, May 2001

Yes, a “salad” made with ham and bacon!  But lots of parsley and plump little lentils add balance, resulting in a very tasty, substantial dish. This recipe sounds a whole lot more delicious in french: “Salade de Lentilles Vertes au Lardons”, but it is fantastic no matter what you call it.

Ingredients

  • 6 slices bacon, coarsely chopped
  • 1 small onion, diced
  • 6 cups water
  • 1 smoked ham hock (With your ham hock, you will need to take a sharp knife and cut away the skin and fat, revealing just the meat. )
  • 1 pound French green lentils, rinsed, drained
  • 1/2 cup chopped fresh parsley
  • 4 teaspoons chopped fresh thyme
  • 1/2 cup walnut oil or olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons Dijon mustard
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery or celeriac (my preference), finely diced….I also like a 1/2 cup of finely diced carrot as well

Directions

  1. Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain.
  2. Add onion to drippings in saucepan; sauté until very tender, about 15 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Season to taste with salt and pepper and serve at room temperature.

Posted in Bacon, Celeriac, Ham hock, Parsley, Pork, Recipes, Vegetables on Tuesday, December 27th, 2016 at 8:52 am.

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