Ingredients
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh parsley leaves
- 1 teaspoon finely chopped fresh thyme leaves
- 1 recipe basic cooked lentils, see recipe below
- 6 to 8 slices thick-sliced bacon, cooked and chopped
Directions
Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.
Basic Cooked Lentils:
- 1 pound brown or green lentils, approximately 2 1/2 cups
- 1 small onion, halved
- 1 large clove garlic, halved
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/4 pound salt pork, optional
- 1/4 teaspoon freshly ground black pepper
Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.
Cook smart,
Alton
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By danifoodie
on February 09, 2012
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I did not read the reviews, so I was not aware of the vinegar taste. That said, I added dulse, and served over a bed of arugula. I made it a vegetarian version, and although I often avoid soy, I actually used a few Morning Star 'bacon' strips (best on the market, in my opinion. The "bacon" added that flavor. I also used white truffle salt instead of kosher salt in the mustard/vinegar mixture. I'm happy with it.
By ruklin
Glenview, IL
on August 01, 2011
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Very tasty salad. I read the reviews before making this and went out and purchased a very good red wine vinegar, yet still added a little less than called for. I also added some chopped not red pepper! This will be a staple in our home.
By lauren_noelle777
on July 18, 2011
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My husband made this & it was probably my 2nd-least favorite thing he ever made, with the worst thing being this potato and tuna salad atrocity he made. :P The bacon helps, but the recipe is very vinegary which gives it an unpleasant fermenting taste--not that I am a big bean fan anyway--plus it looks like vomit, not to be juvenile, but how does anyone make beans look palatable & attractive on a dish? My husband liked it ok but to me it seemed like the recipe was missing something--a soup base? Some cheese? I am no chef so I can't say...
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