Recipe courtesy of Cooking Channel

Herb Radicchio Salad with French Lentils

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  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 4 servings
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Ingredients

1 cup puy (French) lentils

2 cups vegetable broth

Kosher salt

12 ounces slab bacon, skin removed and cut into 1/2-inch lardons

2 medium shallots, thinly sliced

1 large head radicchio, quartered, cored and thinly sliced (about 8 ounces)

3 cups roughly chopped mixed fresh parsley, chives, mint, cilantro, dill or basil

5 teaspoons champagne vinegar

Directions

  1. 1. Combine the lentils, broth and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the lentils are al dente and most of the liquid is absorbed, about 15 minutes. 
  2. 2. Meanwhile, cook the bacon lardons in a large, dry skillet over medium heat, stirring occasionally, until browned and crisp, about 25 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, leaving the bacon fat in the skillet. 
  3. 3. Add the shallots to the skillet and cook, stirring occasionally, until golden, about 3 minutes. Add the lentils and the remaining broth to the skillet and cook, scraping up any browned bits, until the broth is completely absorbed, about 5 minutes. Remove from the heat and cool 10 minutes. 
  4. 4. Toss the radicchio with the herbs, vinegar and 1/2 teaspoon salt. Divide the lentils among 4 plates, top with the radicchio mixture and scatter the lardons on top.