September 27, 2006 at 3:07 pm | Posted in food | 4 Comments


Sorry, for some reason those luscious lardons make me think of tiny pigs in a way that bacon and ham never do. I made salade de lentilles last night.

Half package lentilles vertes
One carrot
One onion
herbes de provence
vinaigrette (olive oil, red wine vinegar, mustard)
lardons, fried until yummy.

Cover veggies with water. Add herbes, plus salt and pepper. Cook on medium for half an hour. Toss with vinaigrette and add lardons. You can substitute bacon, but oh my god it does make a difference.



  1. No doubt about the lardon making a differenc. It has that thickness and texture that even with nice thick cut bacon you can’t replace.

  2. True. A friend of mine claims you can make do with a few slices of bacon cut thick from the deli… but it’s just not the same. Plus, lardons are used so casually here that you buy them pre-chopped and ready for frying — and cheap!

  3. Oh! It’s donutgirl! Your blog is wonderful and original.

  4. Thank you! Yes, I’ve had a slight shift of internet persona, but it’s still me… 😉

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