Puy Lentil Salad with Lardons

Place the lentils in a medium saucepan with the carrot halves, halved onion, 2 whole garlic cloves, and the bouquet garni. Cover with cold water by at least 5cm. Do not add salt yet.

Bring to a boil over high heat, then reduce to a gentle simmer and cook for 20–25 minutes, until the lentils are just tender but still hold their shape with no chalky centre.

Add 1 tsp fine sea salt and 1 tbsp red wine vinegar to the lentils in the final 2 minutes of cooking, then drain. Discard the carrot, onion, garlic, and bouquet garni.

While the lentils cook, place the lardons in a cold dry frying pan over medium heat and cook for 8–10 minutes, stirring occasionally, until the fat has rendered and the lardons are deeply golden and crisp. Remove with a slotted spoon, leaving the rendered fat in the pan.

Add the minced shallot to the pan with the bacon fat over medium-low heat and cook for 3–4 minutes, stirring, until softened and translucent.

Add the minced garlic to the pan and cook for 1 minute, until fragrant, then deglaze with 1 tbsp red wine vinegar, scraping up any browned bits.

Whisk together the Dijon mustard, whole-grain mustard, remaining 1 tbsp red wine vinegar, and olive oil in a large mixing bowl. Season generously with salt and black pepper.

Add the warm drained lentils to the bowl with the vinaigrette while still hot and toss to coat. Stir in the shallot-garlic mixture and all the pan juices.

Fold in the lardons, parsley, and chives. Taste and adjust seasoning — the salad should be bright with vinegar and well-seasoned.

Serve warm or at room temperature over a nest of frisée if using, finished with a final crack of black pepper.