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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Warm Lentil and Spinach Salad with Fetta and Crisp Pancetta Recipe

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This recipe for Warm Lentil and Spinach Salad with Fetta and Crisp Pancetta is from Old American Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lentils (Red or Green) 2 c
Red Onion 1/4'' diced 1/2 c
Red Bell Pepper 1/4'' diced 1/2 c
Yellow Bell Pepper 1/4'' diced
Carrot 1/4'' diced 1/2 c
Apple Wood Bacon 1/4'' diced 1/4 c
Olive Oil
Kosher Salt 2 tsp
Black Pepper 1 tsp
Chicken Stock 3 c

Baby Spinach Leaves 9 c
Pancetta sliced thin and baked 'till crisp 4 slices
Feta cheese 3 cups
Endive Leaves 9 leaves
Extra Virgin Olive Oil 1/4 c
Balsamic glaze 1/4 c
Directions:
Directions:
1. Brown bacon in olive oil for 3 minutes on medium high heat.
2. Add onion, peppers and carrots and sautee for 3 minutes with bacon and olive oil. Combine with lentils, salt, pepper and chicken stock and simmer over low heat for 20 minutes.
3. Have deli slice pancetta paper thin. Place Pancetta on parchment covered baking sheet
and bake in 375 oven for 12 minutes or until crisp.
4. Place spinach in a salad bowl...top with hot lentils, 3 slices pancetta, two Tbsp. of Feta, 3 Endive leaves, olive oil and Balsamic reduction. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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