Orange-Scented Lentil Salad with Wilted Escarole

Ingredients

• 4
  
  thick cut slices of bacon (Nueske’s is a good choice)
  
• 2
  
  cups low sodium chicken stock
  
• 2
  
  cups water, plus more as necessary to wilt the escarole
  
• 1
  
  cup Lentilles du Puy (small French green lentils)
  
• 2
  
  Bay leaves
  
• 1
  
  tablespoon Olive Oil
  
• 3
  
  leeks, white and pale green parts, thinly sliced
  
• 2
  
  peels of orange zest (about 1″ x 3″, each)
  
• 1
  
  small bulb fennel, finely chopped
  
• 1
  
  medium carrot, finely chopped
  
• 
  
  Freshly ground pepper, to taste
  
• 1
  
  medium head of escarole, coarsely chopped
  
• 2
  
  teaspoons best quality balsamic vinegar
  
• 2
  
  tablespoons heavy whipping cream
  
• 
  
  Salt, to taste
  

Directions

1. Place chicken stock, water, bay leaves, and lentils in a medium sized sauce pan over medium heat; bring to a boil, then reduce to a simmer, and cook until lentils are al dente (on the softer side) – about 40 minutes; add more water, as necessary, to keep the lentils from drying out.
2. In the meantime, fry bacon until crisp in a dutch oven; remove with tongs to drain on paper towels and set aside, reserving about 2 Tablespoons of the bacon fat in the dutch oven.
3. Add oil to the bacon fat in the dutch oven; add leeks and orange zest strips and saute over medium heat until leeks are just beginning to soften; add fennel, carrots, and a good dose of black pepper, and saute until the vegetable are crisp tender; remove from heat until lentils are cooked.
4. When the lentils are finished cooking, stir them, with 1/2 cup of the cooking liquid (add more water, if necessary), into the vegetables in the dutch oven; bring to a simmer, add escarole, and cook until escarole is withered.
5. Remove from heat; stir in vinegar; stir in cream, adjust salt and pepper to taste; transfer to favorite serving bowl; top with crumbled bacon, and serve.