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An elevated take on classic pea salad with bacon, crispy potatoes and lentils in a warm bacon vinaigrette. A stand out side or hearty enough to be main!
Ingredients
3/4 cup dried green lentils
6 ounces thick-cut bacon — cut into 1/2-inch pieces (about 6–7 slices; I recommend buying the strips directly from the butcher case in the meat department versus prepackaged)
3/4 pound baby red potatoes — quartered (new potatoes that are smaller than a golf ball)
2 tablespoons white wine vinegar — plus additional to taste
2 1/2 tablespoons stone-ground brown grainy mustard
1 teaspoon kosher salt — plus additional to taste
1/2 teaspoon ground black pepper — plus additional to taste
2 cups peas — fresh, or frozen and thawed
1/4 cup chopped fresh chives
Instructions
Cook the lentils according to the package instructions until al dente, adding a big pinch of salt to the pot as they cook—they should be tender but not mushy and have a pleasant chew. Drain and place in a large mixing bowl.
In a large skillet over medium-low heat, cook the bacon until it is crisp and the fat has cooked off, about 8 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate and lightly pat dry. Leave the bacon drippings in the skillet.
Add the potatoes, increase the heat to medium, and sprinkle with salt and pepper. Cook, stirring occasionally, until the potatoes are tender on the insides and crisp and golden on the outsides, about 12 to 14 minutes. Remove the pan from the heat, then add the vinegar and mustard. Stir to coat the potatoes in the vinegar, mustard, and drippings, then scrape all of the skillet contents into the bowl with the lentils. Add the peas.
Stir to combine, then give the salad a taste. Add salt and pepper and/or a splash of vinegar (for more tanginess) as desired. (I added a bit of all three.) Add the chives. Enjoy immediately or refrigerate for up to 1 day. Serve at room temperature.
Recipe Notes
Refrigerate leftovers for up to 3 days. Enjoy at room temperature.
The entire salad can be made 1 day ahead (including the dressing). You can also make the lentils an additional 1 day in advance.
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