Lentil, Bacon & Frisée Salad

Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Garlic, 2 cloves, sliced
  • Shallots, 3, 1 sliced and 2 minced
  • Olive oil, ¾ cup (6 fl oz/180 ml)
  • Sherry vinegar, ¼ cup (2 fl oz/60 ml)
  • Dijon mustard, 1 tablespoon
  • Salt and freshly ground pepper
  • Thick-cut bacon, 4 slices, chopped
  • Celery, 1 stalk, finely chopped
  • Carrot, 1, finely chopped
  • Green Lentils, 4 cups (28 oz/875 g)
  • Frisée, 1 bunch, tough stems removed


  • Prepare the vinaigrette and bacon

    In a blender or food processor, combine the garlic, sliced shallot, oil, vinegar, mustard, ¾ teaspoon salt, and ¼ teaspoon pepper. Process until smooth. (You will have more vinaigrette than you will need for the salad; store the remainder in an airtight container in the refrigerator for up to 1 week.) In a heavy saucepan over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain.

  • Warm the lentils

    Return the saucepan to low heat, add the minced shallots to the bacon fat and sauté until softened, about 4 minutes. Add the celery and carrot and cook, stirring occasionally, until wilted, 3–4 minutes. Add the lentils and cook, stirring gently, until warmed through, about 5 minutes.

  • Assemble the salad

    Place half of the vinaigrette and the lentil mixture in a large bowl and toss to combine. Arrange the frisée on plates and top with the lentil mixture. Drizzle with a little more vinaigrette, sprinkle with the bacon, and serve.