Kicked Up Lentil Salade Au Lardon

Recipe Ingredients

8 oz	227g	French green lentils
3		Garlic cloves - smashed
2		Bay leaves
1 section		Fresh thyme
1/2 lb	227g / 8oz	Thick-cut bacon - cut crosswise
		Into 1/4"-thk strips
1		Carrot - finely chopped
1		Celery stalk - finely chopped
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Minced garlic
5 tablespoons	75ml	Extra-virgin olive oil
7 teaspoons	35ml	Red wine vinegar
2		Plum tomatoes - seeded, and
		Finely chopped
2 tablespoons	30ml	Finely-chopped parsley
1 teaspoon	5ml	Emeril's Essence - see * Note
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 cups	711ml	Frisee
3 cups	711ml	Arugula
4 oz	113g	Crumbled goat cheese

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a medium saucepan, combine the lentils, garlic, bay leaves, and thyme. Cover with water by 1-inch, and bring to a boil. Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes. Drain and discard the garlic, bay leaves, and thyme. Place the lentils in a large bowl and set aside.

In a skillet, cook the bacon over medium-high heat until crisp. Transfer with a slotted spoon to paper towels, leaving 3 tablespoons of fat in the pan. Add the carrots, celery, shallots and garlic, and cook until soft, about 3 minutes. Add the vegetables to the bowl with the lentils. Add 3 tablespoons of the olive oil, and 4 teaspoons of the vinegar, tomatoes, parsley, Essence, salt and pepper, and toss to mix well.

In a separate bowl, combine the frisee, arugula and bacon. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 3 teaspoons of red wine vinegar and 1/4 teaspoon salt. Toss the dressing with the greens and divide among 4 plates. Top with the lentil salad and the goat cheese. Serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E24) - from the TV FOOD - NETWORK

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