Recipes : Lentil Salad : Food Network

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Lentil Salad
Recipe courtesy Emeril Lagasse, 2003

Ingredients
8 ounces French green lentils
2 bay leaves
1 sprig fresh thyme
1 carrot, finely chopped
1 stalk celery, finely chopped
2 tablespoons minced shallots
1 teaspoon minced garlic
2 plum tomatoes, seeded and sliced thinly
2 tablespoons chopped herbs (parsley, thyme, oregano)
Salt and freshly ground black pepper
French Vinaigrette, recipe follows
1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-thick strips, cooked until crisp, and
drained
4 ounces crumbled goat cheese

Instructions
In a medium saucepan, combine the lentils, bay leaves, thyme, carrot,
celery, shallot, and garlic. Cook until vegetables are soft. 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 bay leaves, and thyme. Place the lentil mixture in a large bowl and
set aside to cool. Add the tomatoes and chopped herbs and toss the lentils with some of the
vinaigrette. Top with bacon and goat cheese and adjust seasoning, if necessary.

Serve with crusty bread or fish or chicken.

French Vinaigrette:
1/3 cup red wine vinegar
1 tablespoon minced shallot
3 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup vegetable oil

Whisk together the vinegar, shallot, mustard, salt and pepper. Then beat
in the oil by droplets, whisking constantly. Taste and adjust the seasonings. Use at once or cover
and refrigerate, whisking or shaking again before use.

Yield: 1 1/3 cups