- 4
Ingredients
- 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
Preparation
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.
You'll also love
-
Champagne-Poached Salmon 0/5 (0 Votes) -
Veal Parmesan 0/5 (0 Votes)
You'll also love
-
Chef Neals Baby Back Ribs With... 0/5 (0 Votes) -
Wicked Peach Cobbler 0/5 (0 Votes)