Green Lentil and Bacon Salad (Salade De Lentilles Vertes Aux Lardons)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 slices thick-cut bacon, coarsely chopped 1 small onion, diced 6 cups water
1-3/4 pound smoked ham hock 1 pound French green lentils, rinsed, drained 1/2 cup chopped fresh parsley
4 teaspoons chopped fresh thyme 1/2 cup walnut oil or olive oil 1/4 cup red wine vinegar
3 tablespoons Dijon mustard 1/2 cup chopped red onion 1/2 cup chopped celery



1 Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; saute until very tender, about 15 minutes. Add 6 cups water, ham hock, lentils, 1/4 cup parsley and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.
2 Whisk walnut oil, red wine vinegar and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/2 cup parsley and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.

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