Lentil Salad-RELOADED
Photo by Lynne Calamia
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Cooking tools:
- Baking sheet
- Plate
- Fine-mesh sieve
- Pot
- Stove
- Oven
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 1/2 pound black beluga lentils
- 2 teaspoons kosher salt
- 1/2 small onion
- 1 large clove garlic, halved
- 1 bay leaf
- 2 ounces salt pork
- 4 slices thick cut bacon
- 3 tablespoons rice wine vinegar
- 2 tablespoons minced shallot
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped parsley leaves
- 1 teaspoon finely chopped thyme leaves
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