Lentil Salad with Pancetta and Apple

Difficulty:

1/5

Yield: 4 servings

Lentils seasoned with pepper and thyme. Pancetta fried with olive oil. Grainy mustard, red wine vinegar, olive oil and maple syrup are sealed in a jar and shaken up to make a sauce. Lady apples diced and added to the sizzling pancetta with lentils poured over the top, with the sweet sauce drizzled on top. Finished off with a boiled egg yolk and fresh parsley.

Ingredients:

1 ½ cups (375ml) puy lentils
2 ½ cups (625ml) cool water
1 teaspoon of fresh thyme
1 teaspoon (5ml) freshly cracked black pepper
2 small pink lady apples
4 oz pancetta 1/8^th inch (.12cm) thick rounds

Dressing:

1 tablespoon (15ml) grainy mustard
2 teaspoons (10ml) maple syrup
¼ cup (60ml) olive oil
2 tablespoons (30ml) red wine vinegar
Salt and pepper
½ cup (125ml) freshly chopped Italian parsley
4 whole eggs at room temperature
2 teaspoons (10ml) white vinegar

Method:

Sort through the lentils for dirt, stones and debris. Rinse well under cold water. Place the lentils into a sauce pot. Add water, thyme and a few good turns of fresh black pepper.

Bring to a boil over medium high heat. Then reduce to a simmer with the lid slightly ajar. Cook until tender about 15 minutes.

Place a saucepan filled with water over medium-low heat reduce heat to a gentle simmer add the 2 teaspoons (10ml) vinegar.

Peel, core and chop the apples into ¾ inch (2cm) dice. Dice the pancetta into ½ inch (1.25cm) pieces.

Place the pancetta in a large skillet set over moderate heat and cook until golden brown and just starting to crisp up. Drain off all but 1 tablespoon (15ml) of bacon fat.

To the bacon add the apple just to warm. Add the lentils and toss to coat and warm through.

For the dressing mix together the mustard, maple syrup, olive oil, red wine vinegar, juice of the lemon, salt and pepper. Taste and adjust if necessary.

Pour the dressing over the lentils and toss to coat. Fold in the fresh parsley.

To poach eggs; place egg in a small cup. Gently slide into simmering water with a splash of vinegar. Repeat with remaining eggs ensuring the water stays at a constant simmer. Let eggs cook for 2 ½ minutes or until the white is just set. Remove with a slotted spoon. Holding the egg in the slotted spoon pat the spoon on a clean kitchen towel to drain off excess moisture.

Divide the lentils on to four plates and top with and egg. Sprinkle the egg with salt and pepper.