Combine the Lentils and Chicken Stock in a medium saucepan and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until lentils are tender but still hold their shape. Drain and let cool.
While the lentils are cooling, cook the Lardons in a skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Reserve 1 tbsp of the rendered fat.
In the same skillet, sauté the Shallot in the reserved Lardon fat until softened, about 3-5 minutes.
In a small bowl, whisk together the Sherry Vinegar, Dijon Mustard, Honey, and Red Pepper Flakes. Slowly drizzle in the Olive Oil while whisking constantly to emulsify. Season with Salt and Pepper to taste.
In a large bowl, combine the cooled Lentils, sautéed Shallot, Frisee, and Walnuts. Toss gently.
Add the Dressing and toss again to coat. Gently fold in the crispy Lardons.
Serve immediately.
Ingredients
4
1 cup198 gFrench Green Lentils (Le Puy)-dried
4 cups946 mLChicken Stock
4 oz113 gPork Lardons-cut into 1/4 inch pieces
1/4 cup30 gShallot-minced
1/2 cup75 gFrisee-torn
1/4 cup30 gToasted Walnuts-roughly chopped
2 tbsp30 mLSherry Vinegar
1 tbsp15 mLDijon Mustard
1/4 cup60 mLExtra Virgin Olive Oil
1 tsp5 mLHoney
Pinch1 gRed Pepper Flakes
Salt2 gTo taste
Black Pepper1 gTo taste
Equipment
Medium saucepan
Skillet
Large bowl
Whisk
Instructions
Rinse the Lentils under cold water.
Combine the Lentils and Chicken Stock in a medium saucepan and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until lentils are tender but still hold their shape. Drain and let cool.
While the lentils are cooling, cook the Lardons in a skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Reserve 1 tbsp of the rendered fat.
In the same skillet, sauté the Shallot in the reserved Lardon fat until softened, about 3-5 minutes.
In a small bowl, whisk together the Sherry Vinegar, Dijon Mustard, Honey, and Red Pepper Flakes. Slowly drizzle in the Olive Oil while whisking constantly to emulsify. Season with Salt and Pepper to taste.
In a large bowl, combine the cooled Lentils, sautéed Shallot, Frisee, and Walnuts. Toss gently.
Add the Dressing and toss again to coat. Gently fold in the crispy Lardons.
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