Lentil, Cabbage And Bacon Salad

Ingredients

• 1 cup lentils (preferably the green Le Puy lentils, available in many specialty food stores)
• 2 ½ cups water
• 6 slices bacon, cut into 3/4-inch pieces
• 1 onion, peeled and coarsely chopped (1 cup)
• 6 ounces French bread, cut into 1-inch croutons (about 3 cups)

The dressing:

• 4 cloves garlic, peeled, crushed and finely chopped (about 4 teaspoons)
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 tablespoon Dijon mustard
• 3 tablespoons red-wine vinegar
• ⅓ cup peanut oil
• 1 savoy cabbage head (1 pound), shredded into 1/4-inch slices (about 7 cups)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    451 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 16 grams protein; 19 milligrams cholesterol; 806 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Place the lentils in a colander and rinse them under cold water, removing and discarding any damaged specimens or foreign material. Place the lentils in a pot with 2 1/2 cups of lukewarm water. Bring to a boil over high heat, reduce the heat, cover and boil very gently until tender, about 20 minutes for domestic lentils or 35 to 40 minutes for imported lentils.
2. Meanwhile, place the bacon pieces in a skillet and cover them with lukewarm water, separating the pieces. Bring to a boil over high heat and immediately drain in a colander. Rinse under cool water and return the bacon to the skillet. Saute for 2 to 3 minutes, or until the bacon is brown and has rendered its fat. Add the onions and croutons to the bacon and saute for 5 minutes longer, stirring occasionally, until the croutons are brown on all sides.
3. Place the dressing ingredients in a salad bowl and add the cabbage. Toss to mix. Drain any remaining liquid from the lentils and add them, while still hot, to the cabbage. Mix well.
4. When ready to serve, add the croutons and bacon to the salad bowl, toss well and serve immediately.

About 35 minutes