Ingredients: (serves 2)
– a tin of lentils
– 4 rashers free range bacon
– 2 cloves garlic
– 1 tablespoon red wine vinegar
– 2 tablespoons balsamic vinegar
– 4 tablespoons olive oil
– 2 cloves garlic, sliced
– baguette or ciabatta, torn apart into bite-size chunks
– rocket, or other herby greens
Cut the bacon into small pieces and fry until crispy. Meanwhile, drain and rinse the tin of lentils & wash the rocket. When crisp, remove the bacon from the pan and set aside to drain & dry. Toast the bite-sized pieces of baguette either in a) the bacon fat, b) a little olive oil, or c) under the grill until golden and crunchy. Whisk together the balsamic and olive oil & some cracked salt and pepper in a small bowl, taste to see proportions are correct, and set aside.
Drizzle some olive oil in a saucepan and place on medium heat. Add the garlic and cook until fragrant and translucent — just before golden. Toss in the lentils and give them a stir, then add the red wine vinegar. Season to taste with salt & pepper, place a lid on the pan and remove from heat.
Heat up another pan and pour in the balsamic vinaigrette — let it bubble and sizzle, then pull from heat.
To assemble the salad, get a large bowl and throw in your rocket or greens, bacon, croutons and lentil mixture. Pour over the bubbling balsamic, toss with tongs and serve on warmed bowls, plates or a platter to share.
This salad serves as an excellent base for meats and fish — variations soon to come…