Lentil Salad with Pork Belly
Chef Daniel Boulud’s take on a classic Lyonnaise pairing of pork and lentils. Make sure the lentils are fully cooked , says Boulud, “otherwise, they don’t absorb the seasoning.” Make sure to taste a few minutes before they are drained: They should be creamy with just a slight bite.
Featured in: Don’t Mess with the Food of Lyon
- 1 small yellow onion, peeled
- 6 whole cloves
- 1 lb. puy lentils soaked overnight
- 1 lb. skinless pork belly
- 2 carrots, trimmed and peeled
- 1 rib celery
- 3 tbsp. Dijon mustard
- 3 tbsp. white wine vinegar
- 3 tbsp. finely chopped parsley
- 1 red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- Stud the onion with cloves. In a large saucepan, cover the onion, the lentils, pork belly, carrots, and celery with 6 cups water. Bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered, for 15 minutes or until the lentils are tender. Drain, discarding the onion. Finely dice the carrots and celery and cut the pork into 1⁄4-inch thick slices.
- In a medium bowl, whisk the mustard and vinegar. Add in the vegetables and pork belly along with the lentils, parsley, red onion, salt, and pepper and toss to coat. Transfer to a bowl to serve.