A classic French flavour combination made into a beautiful extremely simple and cheap summer salad that everyone can enjoy. Gluten free and low carb. Vegetarian option in the notes.
- 1 tablespoon coconut or olive oil
- 1 medium onion, finely diced
- 4 rashers back bacon (or 1 pack bacon lardons), chopped into lardon-like pieces
- 2 (400g/14oz) tins cooked green or Puy lentils (or use equivalent amount of soaked and cooked dry green lentils)
- 2 large handfuls fresh chard (or spinach), sliced
- 1 teaspoon Dijon mustard
- 2 tablespoons apple cider vinegar (or balsamic - but please note this will not be sugar free, just low in sugar)
- 125 ml (1/2 cup) extra virgin olive oil
- salt & pepper, to taste
- handful fresh basil (or parsley), roughly chopped (optional)
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Heat the oil in a large frying pan and fry the diced onion over medium heat for 3-4 minutes, until translucent and just starting to brown. Add the bacon pieces and fry until cooked and just starting to crisp up (another 3-4 minutes).
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Mix the lentil and chard into the pan and leave to heat through for a couple of minutes while you make the dressing by adding the mustard, vinegar and olive oil to a lidded jar and shaking until combined. Take the pan off the heat and pour over the dressing, then season to taste with salt & pepper and stir through the fresh herbs, if using. Serve the salad warm or cold.
*For a vegetarian version, try swapping the bacon for crumbled goat's cheese or feta, stirring it through when you add the dressing and seasoning.
**A handful of pine nuts goes really well with this, too!