Photo: Anna Pelzer
Lentil, Bacon and Frisée Salad
13 ingredients
Serves 4.
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The remaining vinaigrette may be kept in an airtight container in the refrigerator for up to 1 week. This classic mustard vinaigrette is extremely versatile. Make a double batch so you have it at the ready. Use it to drizzle over sliced tomatoes and avocado, or toss with your favorite mixed baby salad greens.
Estimated Nutrition (whole recipe, rough)
443
Calories
37g
Protein
21g
Fat
21g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 garlic cloves, sliced
- 3 shallots, 1 sliced and 2 minced
- 1/4 cup sherry vinegar
- 1 Tbs. Dijon mustard
- 3/4 cup olive oil
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 thick-cut bacon slices, chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 cups French green lentils
- 2 cups chicken broth
- 1 bunch frisée, tough stems removed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes