Lentil Salad With Bacon And Frise

A light and healthy recipe for a fresh summer salad by martha stewart.

In a medium saucepan , combine lentils and 4 cups water and bring to a boil , then let simmer.

Cook until lentils are soft and tender but not completely mushy , then drain thoroughly.

In a medium skillet , cook bacon over medium-low heat until crisp , about 8-10 minutes.

Use a slotted spoon to transfer to a paper-lined plate to drain.

Add onion and carrots to fat in skillet.

Cook , stirring occasionally , until carrots are tender.

Add garlic and cook for another 2 minutes or until fragrant.

In a medium bowl , whisk together vinegar , dijon mustard , and oil.

Season with salt and pepper.

In another bowl , combine frise and 1 / 3 of the dressing , then toss to coat.

Add lentils , onion mixture , and bacon to bowl with remaining salad dressing.

Toss to coat.

Divide frise among plates and serve with salad.

fresh dill, bacon, onion, carrots, garlic cloves, red wine vinegar, dijon mustard, olive oil, salt and pepper, frisee