Salads Free recipe

Warm Lentil and Bacon Salad

French Puy lentils dressed with a sherry vinegar vinaigrette while still warm, tumbled with crispy lardon and peppery watercress.

Time
35 min
Servings
4
Level
Easy
Rating
4.8 ★★★★★
Warm Lentil and Bacon Salad step 1
Warm Lentil and Bacon Salad step 2
Warm Lentil and Bacon Salad step 3

in the kitchen

Ingredients

  • 250g Puy lentils
  • 200g thick lardons or smoked bacon
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp sherry vinegar
  • 3 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 100g watercress

Method

  1. Cook lentils in cold water with a bay leaf for 20-25 minutes until tender but not mushy. Drain well.
  2. Fry lardons until crispy. Remove and fry shallot and garlic in remaining fat.
  3. Whisk vinegar, oil, and Dijon for dressing. Toss warm lentils with dressing, lardons, and shallot.
  4. Fold in watercress gently so it wilts slightly in the heat. Season and serve immediately.