Warm Bacon-Dijon Lentil Salad with Goat Cheese Crostini
Photo: Jennifer Causey
Serves 4 (serving size: about 1 1/2 cups salad and 2 crostini)
Convenience products are better and more wholesome than ever, and they can be found all over the supermarket, from the center aisles to the olive bar and bakery. Used wisely, they can virtually cut out prep while delivering mains that feel made from scratch. Precooked, vacuum-packed lentils provide an instant protein and fiber boost to this French-inspired salad (find them in the rice and beans aisle). They reheat in the warm mustard-sherry vinaigrette that will dress the arugula. A crusty whole-grain baguette is another convenience product we love. Toast for crostini here, and make French toast or fresh breadcrumbs with the rest.
3 bacon slices
1/2 cup minced shallots
2 garlic cloves, minced
3 tablespoons water
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 1/4 cups precooked lentils
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh thyme
3 ounces goat cheese, softened (about 1/3 cup)
8 (1/2-oz.) whole-wheat French bread baguette slices, toasted
6 cups baby arugula (about 4 oz.)
Est. added sugars 1g
How to Make It
Cook bacon in a skillet over medium-high 6 minutes or until crisp. Remove bacon from pan; chop. Reduce heat to medium-low. Add shallots and garlic to drippings in pan; sauté 4 minutes. Remove pan from heat; stir in 3 tablespoons water, vinegar, mustard, sugar, pepper, and salt. Stir in lentils. Return pan to medium-low; cook 1 minute or until warmed.
Combine rind, juice, thyme, and goat cheese in a bowl. Spread mixture evenly over toasted baguette slices. Divide arugula evenly among 4 plates. Top with lentil mixture and baguette slices. Sprinkle bacon evenly over salads.