Herb Radicchio Salad with French Lentils
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 577
- Total Fat
- 35
- Saturated Fat
- 11
- Carbohydrates
- 42
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 25
- Cholesterol
- 56
- Sodium
- 894
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
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. 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. 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. 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. 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.