Lentil Salad with Spinach, Bacon, and
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 25 Pounds/200 Servings
(2 ounces each)
- 12¾ ounces large eggs, hard-cooked,
peeled and sliced
- 5¼ pounds lentils
- 2½ pounds bacon, lardons
- 2¾ pounds spinach
- ½ ounce garlic, peeled and sliced
- 8 ounces shallots, sliced
- 2½ ounces Dijon mustard
- 1 cup lemon juice
- 1¼ pints grape seed oil
- Sea salt, to taste
Sort lentils for stones, rinse and cook for approximately 20 –
25 minutes until tender but not mushy. Drain and reserve.
Cook bacon over low heat until rendered and crispy.
Drain and reserve bacon fat.
Mix mustard and lemon juice together and slowly
whisk in the grapeseed oil and bacon fat until emulsified. Taste
Sweat shallots and garlic in oil until soft.
Add spinach and wilt. Mix together spinach, lentils and dressing.
Garnish with bacon and sliced eggs.