Herb Radicchio Salad with French Lentils

Name: Herb Radicchio Salad with French Lentils
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 1 hr

Prep: 25 min
Cook: 35 min

Yield: 4 servings

Level: Easy
Total: 1 hr

Prep: 25 min
Cook: 35 min

Yield: 4 servings

Ingredients

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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.