Lentil, Cabbage And Bacon Salad
- Total Time
- About 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six servings
- 1cup lentils (preferably the green Le Puy lentils, available in many specialty food stores)
- 2½cups water
- 6slices bacon, cut into ¾-inch pieces
- 1onion, peeled and coarsely chopped (1 cup)
- 6ounces French bread, cut into 1-inch croutons (about 3 cups)
- 4cloves garlic, peeled, crushed and finely chopped (about 4 teaspoons)
- 1teaspoon salt
- ½teaspoon freshly ground pepper
- 1tablespoon Dijon mustard
- 3tablespoons red-wine vinegar
- ⅓cup peanut oil
- 1savoy cabbage head (1 pound), shredded into ¼-inch slices (about 7 cups)
The Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
448 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 43 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 17 grams protein; 745 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 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 2½ 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.
- Step 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.
- Step 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.
- Step 4
When ready to serve, add the croutons and bacon to the salad bowl, toss well and serve immediately.
Private Notes
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Cooking Notes
K Thompson
Wondering why to parboil the bacon first?
jcka
Even better after resting a day, cabbage softened with the dressing and made it all blend better. Would probably cut cabbage even smaller to help it all serve together.
anne
Parboil the bacon to take away that smokey-bacon flavor bacon has. If you don’t, the bacon flavor dominates the entire dish.
A Gunn
i added an ear of corn on the cob that I had leftover. It was very good.
Maura
This was so delicious! We got a savoy cabbage in our csa box this week. So in searching for a recipe to use, I came across this one. I followed the directions, but did have to cook the croutons and cabbage mix longer than 5 minutes to turn it from raw bread into semi-crisp bread. And our cabbage was huge, so I cut it in half. I did not have this kind of lentils, just used small green ones. Would be great at room temp packed up for a picnic. Try this!!
makimore
Scale up 1 1/2x for 9x13 pan? Looks like there would be room.
K Thompson
Wondering why to parboil the bacon first?
jen
Don’t parboil the bacon for more than a moment, as you’ll need the fat for the croutons. Use a very big pan to fry the bacon with the croutons. Try double the mixture of bacon onion and almost double to croutons. Because there’s too much cabbage and not enough topping. Really delicious. Alice cabbage very thin. 1/8”. Half the cabbage is enough for 4 pasta bowl servings.
Stephanie S
I made this with black, beluga lentils and regular green cabbage because that's what I had on hand. Very tasty! I ended up making another batch of dressing to add to the leftovers for the next day's lunches.
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