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Kicked Up Lentil Salade Au Lardon


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  • 8 ounces French green lentils
  • 3 whole garlic cloves smashed
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1/2 pound thick-cut bacon cut crosswise
  • into 1/4"-thk strips
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 5 tablespoons extra-virgin olive oil
  • 7 teaspoons red wine vinegar
  • 2 plum tomatoes seeded, and finely chopped
  • 2 tablespoons finely-chopped parsley
  • 1 teaspoon Emeril's Essence see * Note
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 3 cups frisee
  • 3 cups arugula
  • 4 ounces crumbled goat cheese


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

In a medium saucepan, combine the lentils, garlic, bay leaves, and thyme. Cover with water by 1-inch, and bring to a boil. Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes. Drain and discard the garlic, bay leaves, and thyme. Place the lentils in a large bowl and set aside.

In a skillet, cook the bacon over medium-high heat until crisp. Transfer with a slotted spoon to paper towels, leaving 3 tablespoons of fat in the pan. Add the carrots, celery, shallots and garlic, and cook until soft, about 3 minutes. Add the vegetables to the bowl with the lentils. Add 3 tablespoons of the olive oil, and 4 teaspoons of the vinegar, tomatoes, parsley, Essence, salt and pepper, and toss to mix well.

In a separate bowl, combine the frisee, arugula and bacon. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 3 teaspoons of red wine vinegar and 1/4 teaspoon salt. Toss the dressing with the greens and divide among 4 plates. Top with the lentil salad and the goat cheese. Serve.

This recipe yields 4 servings.

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