Herb Radicchio Salad with French Lentils
Ingredients
- 1 cup puy (French) lentils
- 2 cups vegetable broth
- Kosher salt
- 12 ounces slab bacon, skin removed and cut into 1/2-inch lardons
- 2 medium shallots, thinly sliced
- 1 large head radicchio, quartered, cored and thinly sliced (about 8 ounces)
- 3 cups roughly chopped mixed fresh parsley, chives, mint, cilantro, dill or basil
- 5 teaspoons champagne vinegar
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