Lentil Salad with Beets and Bacon

Ingredients

• 1  bay leaf 
• 8 ounce vacuum-sealed beets cooked roughly chopped
• 1  belgian endive cut into large pieces
• 8  peppercorns black
• 1 tablespoon dijon mustard 
• 0.5 cup green lentils dried french
• 8  chives fresh cut into pieces
• 2 tablespoons parsley fresh chopped
• 2 small heads baby lettuce and/or frisee 
• 4 cloves garlic smashed
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin
• 4 servings pepper freshly ground
• 2 tablespoons red wine vinegar 
• 1 small shallots minced
• 6 ounce slab bacon 
• 1 sprig thyme leaves 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• cheesecloth
• kitchen twine

Directions

1. Chop about two-thirds of the bacon into 1/4-inch pieces; set aside. Wrap the thyme, bay leaf, peppercorns and garlic in a piece of cheesecloth; tie closed with kitchen twine.
2. Combine the cheesecloth bundle, the remaining slab bacon, the lentils and 1/2 teaspoon salt in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil, then reduce the heat to medium and simmer until the lentils are tender, about 25 minutes.
3. Drain, discarding the cheesecloth bundle and bacon; let cool.
4. Meanwhile, cook the chopped bacon in a medium nonstick skillet over medium heat, stirring occasionally, until golden brown and just crisp, about 10 minutes.
5. Drain on paper towels; set aside.
6. Whisk the mustard and vinegar in a large bowl. Slowly whisk in the olive oil until emulsified. Toss the beets with about 1 tablespoon of the dressing in a small bowl; season with salt and pepper.
7. Add the lettuce, endive, shallot, parsley, chives and the prepared lentils and bacon to the bowl with the dressing; season with 1/4 teaspoon salt and a few grinds of pepper and toss. Top each serving with some beets.
8. Photograph by Johnny Miller