- 4
Ingredients
- 3 oz very thinly sliced guanciale
- 1/3 cup diced onion (1/4" dice)
- 1 clove garlic, thinly sliced
- 1 cup French green lentils, sorted and rinsed
- 1/2 tsp dried thyme
- 2/3 cup finely diced carrot
- salt, to taste
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- Freshly ground black pepper to taste
- One -quarter of a small head of radicchio, finely shredded
Preparation
Step 1
n heavy saucepan, cook guanciale over medium heat, stirring occasionally, until crisp and golden, about 5 minutes; Transfer guanciale to a small plate; set aside.
In drippings remaining in saucepan, sauté onion, carrot and garlic over medium heat for 3 or 4 minutes. Stir in lentils and thyme; add cold water to cover by 1 inch. Heat just to boiling; reduce heat to a strong simmer and cook, uncovered, for 20-22 minutes. Season with salt.
Meanwhile, in mixing bowl, whisk together oil, vinegar, mustard, and black pepper. Set aside.
Drain lentils and add to mixing bowl with vinaigrette, stirring to combine. Set lentil mixture aside until it is just slightly warmer than room temperature. Stir radicchio into lentil mixture just before serving; top with guanciale.