Bacon and Tarragon Lentil Salad (Serves 4)
Here's what you'll need:
• 1/2 lb. Celebrity Bacon Strips (approx. 1/2 pkg.)
• 2 cups dried French green lentils
• 3 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced fine
• 1 cup watercress or parsley, chopped
• salt and pepper
For the vinaigrette you will need:
• 1/2 cup fresh tarragon, finely chopped
• reserved cooking liquid from lentils
• 2 shallots, minced
• 1/2 tsp. Dijon mustard
• 2 Tbsp. sherry vinegar
• 1 tsp. sugar
• 1/2 cup toasted walnut oil
• salt and pepper
Soak dried lentils in water overnight. Rinse well and discard any bad lentils. Cook lentils in simmering chicken broth for 30-45 minutes until they are tender. During the last ten minutes of cooking, add diced carrots and diced celery. Most of the broth should be evaporated by the end of the cooking process; if not, drain lentils and vegetables, reserving the liquid. Return the liquid to the stove and reduce it at low simmer until only about 1/4 cup remains. Set aside.
Dice bacon into 1/4 inch pieces and brown in pan. Drain cooked bacon well, and reserve fat for another use.
Prepare vinaigrette: Combine fresh chopped tarragon, reserved cooking liquid, minced shallots, Dijon mustard, sherry vinegar, sugar, and salt and pepper. Slowly whisk in toasted walnut oil until dressing is thick.
Toss lentils and vegetables, and the cooked bacon with the vinaigrette and mix well. Garnish with chopped fresh watercress or parsley. Serve with crusty French bread as a one-dish meal.
|
