Salade tiède de lentilles aux lardons
This warm lentil salad is earthy, savoury and bright, with tender Puy lentils coated in a sharp Dijon-shallot vinaigrette and finished with smoky bacon lardons. It is simple, deeply satisfying and exactly the kind of unfussy French dish that tastes greater than the sum of its parts.
Ingredients
Lentilles et lardons
- 160 gPuy lentils, rinsed
- 100 gbacon lardons
- 700 mlwater
- 1bay leaf
- 1thyme sprig
- 2 gfine salt
- 1 gblack pepper
Vinaigrette à l'échalote
- 40 gshallot, finely diced
- 15 gDijon mustard
- 20 mlred wine vinegar
- 20 mlextra-virgin olive oil
- 15 gflat-leaf parsley, chopped
- 1 gblack pepper
Instructions
- 1
Rinse the lentils under cold water. Put them in a saucepan with the water, bay leaf and thyme sprig. Bring to a boil, then lower to a gentle simmer and cook for 20-22 minutes until tender but still holding their shape; they should not burst or go mushy. Season with the fine salt only during the last 5 minutes of cooking.
- 2
While the lentils cook, place the bacon lardons in a cold frying pan and set over medium heat. Cook for 5-7 minutes, stirring occasionally, until the fat renders and the lardons are lightly crisp at the edges but still meaty. Turn off the heat.
- 3
Make the vinaigrette in a mixing bowl: combine the shallot, Dijon mustard, red wine vinegar, olive oil, chopped parsley and black pepper. Whisk until lightly emulsified. Let it stand while the lentils finish cooking so the shallot softens slightly in the vinegar.
- 4
Drain the lentils well and discard the bay leaf and thyme. Add the hot lentils straight to the bowl of vinaigrette and toss immediately so they absorb the dressing while warm.
- 5
Add the warm lardons and 1-2 teaspoons of their rendered fat from the pan for extra flavour, then toss again. Taste and adjust with a little more pepper if needed. Serve warm or just slightly cooled.
Nutrition per serving
Notes
- •For a more classic bistro finish, top with a softly cooked poached egg, though this is optional and not included in the nutrition.
- •If your lentils are older, they may need a few extra minutes; keep them at a gentle simmer to avoid split skins.
- •This salad pairs well with crusty bread and a sharp green salad.
Background
Warm lentil salad with lardons is a classic French bistro preparation, especially associated with central France where Lentilles du Puy are prized for their peppery flavour and ability to hold their shape. The combination of earthy lentils, pork and mustardy vinaigrette reflects the rustic cooking of French home kitchens and cafés.
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