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Photography: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke

Bay-Scented Lentil Salad with Pancetta

This hearty salad is good chilled or at room temperature. Dressing the salad in advance gives the lentils time to imbibe the vinaigrette. Prepare and chill in a pretty serving bowl up to a day ahead; store the cooked pancetta separately in the refrigerator. Stir the salad well, and top with pancetta just before serving.

Cooking Light NOVEMBER 2003

  • Yield: 12 servings (serving size: 3/4 cup salad and 1 1/2 teaspoons pancetta)

Ingredients

  • 2 cups dried petite green lentils
  • 2 bay leaves
  • 4 ounces pancetta, finely chopped (about 1 cup)
  • 6 cups finely chopped red cabbage
  • 1/3 cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced

Preparation

Place lentils and bay leaves in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 18 minutes or until tender; drain. Discard bay leaves.

Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 2 minutes or until browned. Remove the pancetta with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender. Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk. Drizzle vinaigrette over lentil mixture; toss well to coat. Sprinkle with pancetta just before serving.

Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 30%
  • Fat: 5.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.9g
  • Carbohydrate: 21.1g
  • Fiber: 5.6g
  • Cholesterol: 6mg
  • Iron: 2.2mg
  • Sodium: 340mg
  • Calcium: 53mg
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Bay-Scented Lentil Salad with Pancetta recipe

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