This simple salad can be served warm or cold. It is always a welcoming dish since there is something so inviting about it. A great summer salad for grilling or on a picnic.
– 1 POUND DRIED LENTILS, RINSED AND DRAINED
– 1 MEDIUM ONION, DICED
– 2 CUPS DICED CARROT
– 2 CUPS DICED CELERY
– 3 FRESH BAY LEAVES
– 1/4 CUP EXTRA VIRGIN OLIVE OIL
– 6 OUNCES PANCETTA, DICED
– 1/3 CUP WHITE WINE
– 3 TABLESPOONS WHITE WINE VINEGAR
– 1 TEASPOON KOSHER SALT
– 3 TABLESPOONS CHOPPED FRESH PARSLEY
In a large saucepan, combine the lentils, onion, carrots, celery, bay leaves and 2 quarts of water. Bring to a simmer and cook until the lentils are tender, about 30 to 40 minutes. Drain and remove the bay leaves. Scrape the lentils and vegetables in a serving bowl.
Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pancetta and cook until crisp, about 4 minutes. Pour off most of the fat and add the remaining 2 tablespoons of fresh olive oil. Add the wine and vinegar and season the dressing with the salt. Bring to a quick boil, then pour the dressing over the lentils. Toss with the parsley and serve.
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