farmhouse lentil salad

Green (du Puy) lentils are grown in a specific region in France benefiting from a microclimate that imparts their unique taste and texture—perfect for a variety of French-style dishes. The good news is that these iconic pulses can also be cultivated exceptionally well in some parts of Victoria, and this comforting salad provides a hearty way to enjoy them. Cooked until just tender, the lentils are tossed with a Burgundy-style vinaigrette featuring chives, shallots, and a generous sprinkle of smoked pork belly strips.

Author

Stephane Nguyen, The French Cooking Academy

Servings

2

Category

Salads

Cuisine

French

Ingredients

• Mount Zero Pink Lake Salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp Mount Zero Red Wine Vinegar
• ½ tsp Dijon mustard
• 3 tbsp Mount Zero Picual Extra Virgin Olive Oil
• ½ brown onion
• 2 cloves
• 200g Mount Zero French Style Green Lentils
• ½ carrot, sliced
• 1 bay leaf
• 1 sprig thyme
• 150g smoked bacon (best to use a whole piece and cut into thick strips)
• Mount Zero Pink Lake Salt, to taste
• 1 tbsp fresh chives, chopped
• 1 shallot, finely diced

Directions

1. Rinse the lentils in a sieve under running water until the water runs clear. 
2. Stick the cloves into the onion half. 
3. In a saucepan, cover the lentils with around a litre of water. Add the clove-studded onion, carrot, bay leaf, and thyme (used as aromatics to flavour the lentils).
4. Bring to a boil, then lower the heat and let the lentils simmer, uncovered, for about 25 minutes or until tender.
5. Meanwhile, prepare the Burgundy-Style Vinaigrette by adding salt and pepper to a small bowl, followed by the vinegar and mustard. Mix until the salt dissolves, then add the oil. Stir vigorously to emulsify the dressing, then set it aside.
6. As soon as the lentils are cooked, remove the bay leaf, thyme, carrot, and onion. Drain the lentils through a sieve and let them sit for about 5 minutes to cool down and allow excess water to drip out.
7. Pan-fry the bacon until it turns golden and crispy. Scoop them out of the pan and place them on a paper towel to remove excess fat, then set aside. 
8. When ready to assemble the salad, transfer the lentils to a salad bowl and season them with salt. Scatter the chives and shallots over the lentils.
9. Whisk the dressing briefly to emulsify it again, then pour it over the lentils. Gently mix, ensuring the lentils are well coated with the dressing.
10. Serve on a plate or in a small bowl with a sprinkle of bacon and some extra chives. For an easy, enjoyable light meal perfect for warmer days, add a poached egg on top and a side of lettuce.