French Lentil Salad with Bacon

Chef Loïc Lobet at Le Bon Georges, a bistro in Paris’ 9th arrondissement, showed us his version of the classic French lentil salad. When simmering the lentils, he included finely chopped aromatics along with bacon fat, which provided richness in the finished salad. The dressing was sharp with cider vinegar and Dijon mustard, but with the smooth, nutty notes of walnut oil. This is our adaptation of Lobet’s salad. Make sure to purchase lentils du Puy, a speckled, dark-green variety from central France that holds its shape when cooked and boasts a meaty, earthy flavor. If you cannot find walnut oil, use extra-virgin olive oil in its place in the dressing and for drizzling, and toss some finely chopped toasted walnuts into the dressed lentils after they have cooled. We love this salad as a first course or as a side with fish, chicken or duck.