Williams-Sonoma;s Lentil, Bacon and Frisee Salad

Williams-Sonoma;s Lentil, Bacon and Frisee Salad
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Recipe for Williams-Sonoma's Lentil, Bacon and Frisee Salad. This hearty salad takes just 15 minutes hands on time to make.


  • 2 garlic cloves, sliced
  • 3 shallots, 1 sliced and 2 minced
  • 1/4 cup sherry vinegar
  • 1 tablespoon Dijon mustard
  • 3/4 cup olive oil
  • salt and freshly ground black pepper
  • 3 slices thick cut bacon, chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 2 cups dried French lentils
  • 2 cups chicken stock
  • 1 bunch frisee, tough stems removed


  1. 15 Minutes Hands-On Time
  2. 1. Make the vinaigrette and cook the bacon – In a blender, combine the garlic, sliced shallot, vinegar, mustard oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth. (You will have more vinaigrette than you will need for the lentil salad; store the remainder in the refrigerator for up to 1 week.) In a large heavy saucepan over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain.
  3. 2. Cook the lentils – Return the saucepan to low heat, add the minced shallots to the bacon fat, and cook, stirring occasionally, until softened, about 4 minutes. Add the celery and the carrot and cook, stirring occasionally, until wilted, 3 to 4 minutes. Add the lentils, stock, and enough water to cover, and simmer gently until just tender but not mushy, about 20 minutes. Add a little more water if the lentils become too dry. Remove from the heat and let stand, covered, for 5 minutes. Immediately add half the vinaigrette and toss to combine.
  4. 3. Assemble the salad – Scatter the frisee on plates and spoon the lentils over the top. Drizzle a little vinaigrette over the salads, sprinkle with the bacon, and serve.