Frisée salad with gizzard confit and lentils

Tiny dark green French lentils, usually called lentilles du Puy, are best here if you can find them. Don’t be put off by the idea of cooked gizzards; many people can’t get enough of them.

There is some time involved in this recipe—it’s not a super-simple dish—but it is among the best salads we know. And the time-consuming part, the confit, can be done in advance.