Frisee, Lentils, & Bacon Salad


  • 2 garlic cloves, sliced
  • 3 shallots, 1 sliced & 2 minced
  • 1/4 cup sherry vinegar
  • 1 tbsp. Dijon mustard
  • 3/4 cup extra virgin olive oil
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 4 thick-cut bacon slices, chopped
  • 2 cups French green lentils
  • 2 cups chicken broth
  • 1 bunch frisée, tough stems removed
  • 1 tsp of balsamic glaze


(Serves 4)

  • In a blender, combine the garlic, sliced shallot, vinegar, mustard, olive oil, salt and pepper. Process until smooth.
  • In a large, heavy saucepan over low heat, cook the bacon, until crisp, about 8 minutes. Transfer to paper towels to drain.
  • Cook the lentils
  • Return the saucepan to low heat, add the minced shallots to the bacon fat and cook, stirring occasionally, until softened, about 4 minutes.
  • Add the lentils, broth and enough water just to cover the lentils. Bring to a boil, reduce the heat to low, cover and simmer gently until just tender but not mushy, about 20 minutes. Add a little more water if the lentils become too dry. Remove from the heat and let stand, covered, for 5 minutes. Immediately add half of the vinaigrette and toss to combine.
  • Assemble the salad. Scatter the frisée on individual plates and spoon the lentils over the top. Drizzle a little vinaigrette over the salads, sprinkle with the bacon, drizzle balsamic glaze over top, and serve immediately.

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