Warm Lentil Salad with Dijon Vinaigrette, Lardons & Chicken

The French bistro salad at its finest. Warm Puy lentils over spinach, smoky lardons, soft-boiled eggs, sliced chicken, and a sharp Dijon vinaigrette. A complete dinner that feels like a restaurant — and comes together in about 30 minutes. ← Back to Week 5: French Bistro — Market Basket Series Ingredients 1 cup shredded chicken (from Night 1 lentil salad portion), sliced or pulled into strips 1½ cups French green lentils (Puy-style), rinsed 4 oz lardons or thick-cut bacon, diced 2 shallots, finely minced 3 cloves garlic, minced 4 eggs 3 cups fresh baby spinach 2 tbsp extra-virgin olive oil Salt and black pepper to taste For the Dijon vinaigrette: 2 tbsp Dijon mustard 3 tbsp red wine vinegar 4 tbsp extra-virgin olive oil 1 tsp honey Salt and black pepper to taste Instructions Cook the lentils: place in a saucepan with 3 cups of cold water and a pinch of salt. Bring to a boil, reduce to a simmer, and cook for 20–25 minutes until tender but still holding their shape. Drain and set aside. Do not overcook — mushy lentils won’t hold up in the salad. Soft-boil the eggs: bring a small pot of water to a boil. Lower eggs in gently and cook for exactly 7 minutes. Transfer immediately to an ice bath for 2 minutes, then peel carefully. Set aside. In a large skillet over medium heat, cook lardons for 5–6 minutes until golden and the fat has rendered. Add shallots and garlic and cook for 2 minutes until softened. Add warm lentils to the skillet and toss to coat in the lardon fat. Season with salt and pepper. Remove from heat. Make the vinaigrette: whisk together Dijon, red wine vinegar, olive oil, honey, salt, and pepper until emulsified. Arrange spinach on a large platter or individual plates. Spoon warm lentils over the spinach — the heat will gently wilt the leaves. Fan sliced chicken over the lentils. Halve the soft-boiled eggs and nestle alongside. Drizzle generously with Dijon vinaigrette. Serve immediately with baguette. Chef’s Notes 🫔 The Lentil Question French green lentils (Puy-style) are worth seeking out specifically for this dish. Unlike red or brown lentils, they hold their shape after cooking and have a slightly peppery, earthy flavour that stands up to the bold Dijon vinaigrette. They’re typically available in the bulk or dried goods section of most grocery stores and are very inexpensive. In a pinch, brown lentils work — just watch them closely as they cook faster and go mushy quickly. 🥚 The 7-Minute Egg Seven minutes is the sweet spot for a soft-boiled egg with fully set whites and a warm, jammy yolk that’s just beginning to set at the edges. The ice bath is non-negotiable — it stops the carry-over cook immediately and makes peeling dramatically easier. If your eggs are straight from the fridge rather than room temperature, add 30 seconds to the cook time. 🥓 The Lardon Fat Don’t drain the rendered lardon fat from the pan before adding the lentils. Tossing the warm lentils in that fat is what gives this salad its depth and richness — it’s the bistro secret. The Dijon vinaigrette then cuts through it with acidity and sharpness. The balance between the two is what makes this dish. ⏱️ Timing Tip Start the lentils first — they take the longest. Get the eggs going about 10 minutes before the lentils finish, and cook the lardons while the eggs are in the ice bath. Everything comes together at the same time with almost no stress. Substitutions Use thick-cut bacon if lardons aren’t available — dice and cook the same way Omit chicken for a vegetarian version; add an extra egg per person Swap spinach for frisée or arugula for a more classic bistro presentation Add a handful of toasted walnuts for crunch This Recipe Is Part Of 🍽️ Week 5: French Bistro — Market Basket Series Shop once, cook five. See the full week plan and shopping list.

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