Bay-Scented Lentil Salad with Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This hearty salad is good chilled or at room temperature. Dressing the salad in advance gives the lentils time to imbibe the vinaigrette. Prepare and chill in a pretty serving bowl up to a day ahead; store the cooked pancetta separately in the refrigerator. Stir the salad well, and top with pancetta just before serving. Ingredients:
2 cups dried petite green lentils |
2 bay leaves |
4 ounces pancetta, finely chopped (about 1 cup) |
6 cups finely chopped red cabbage |
1/3 cup white wine vinegar |
2 tablespoons dijon mustard |
1 1/2 teaspoons chopped fresh rosemary |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
Directions:
1. Place lentils and bay leaves in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 18 minutes or until tender; drain. Discard bay leaves.
2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 2 minutes or until browned. Remove the pancetta with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender. Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk. Drizzle vinaigrette over lentil mixture; toss well to coat. Sprinkle with pancetta just before serving.
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