Green Lentil Salad with Bacon and Walnut Oil
Susan
Inspired by Patricia Wells “The Paris Cookbook,” this salad is best served as a main course, accompanied by a green salad and fresh baguettes.
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
directions
- 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; sauté 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 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.
Source: Susan
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