Lentil Salad with Pork Belly

By lorik

Ingredients

• 1 small yellow onion, peeled
• 6 whole cloves
• 1 lb. puy lentils soaked overnight
• 1 lb. skinless pork belly
• 2 carrots, trimmed and peeled
• 1 rib celery
• 3 tbsp. Dijon mustard
• 3 tbsp. white wine vinegar
• 3 tbsp. finely chopped parsley
• 1 red onion, thinly sliced
• Kosher salt and freshly ground black pepper

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Stud the onion with cloves. In a large saucepan, cover the onion, the lentils, pork belly, carrots, and celery with 6 cups water. Bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered, for 15 minutes or until the lentils are tender. Drain, discarding the onion. Finely dice the carrots and celery and cut the pork into 1⁄4-inch thick slices.

In a medium bowl, whisk the mustard and vinegar. Add in the vegetables and pork belly along with the lentils, parsley, red onion, salt, and pepper and toss to coat. Transfer to a bowl to serve.