Lentil Salad with Bacon and Frise
Earthy, hearty, and elevated with smoky indulgence, this Lentil Salad with Bacon and Frisée is a sophisticated twist on a classic French bistro favorite. Tender green or brown lentils simmered with aromatic bay leaf become the base of this warm salad, while crispy thick-cut bacon adds a mouthwatering crunch and depth of flavor. Tossed with peppery frisée and a tangy Dijon vinaigrette—enhanced with a touch of bacon fat for extra richness—this dish delivers a perfect balance of health and indulgence. Finished with fresh parsley for brightness, it’s an easy yet elegant option for a lunch, light dinner, or side. Ready in just 45 minutes, this high-protein salad is the perfect way to elevate your weeknight cooking with bold flavors and minimal effort.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 4 cups Water or chicken stock
- 1 piece Bay leaf
- 4 slices Thick-cut bacon
- 4 cups Frisée (curly endive), chopped
- 1 medium Shallot, finely minced
- 1 tablespoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 4 tablespoons Extra-virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the lentils under cold water and pick out any debris.
In a medium saucepan, combine the lentils, water or chicken stock, and bay leaf. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain and discard the bay leaf.
While the lentils are cooking, slice the bacon into small pieces. Heat a large skillet over medium heat and cook the bacon until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, and reserve 1 tablespoon of the bacon fat from the skillet.
In a large mixing bowl, whisk together the shallot, Dijon mustard, red wine vinegar, olive oil, reserved bacon fat, salt, and black pepper to make the vinaigrette.
Once the lentils are slightly cooled, add them to the bowl with the vinaigrette and toss to coat.
Add the frisée, cooked bacon, and parsley to the bowl with the lentils. Gently toss everything together until evenly combined.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the salad warm or at room temperature in individual bowls or on a platter. Enjoy!
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 6.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2564 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
