I tasted a salad like this one summer in Gothenburg, and my version of it has become a warm weather staple around my house. I’m not sure how Swedish it is, but it’s really tasty – on its own or served as a side to goodies off the grill. (Leave out the bacon and use vegetable broth instead of the chicken broth if you want a vegetarian version.)

Recipe: Summer Lentil Salad with Radishes
Serves 2 as a main course, 4 as a side

Dressing:
1 shallot, peeled & minced
1 garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons red wine vinegar
kosher salt and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil

2 strips bacon
1 cup brown lentils
2 1/2 cups good quality chicken broth
1 dried bay leaf
6 small radishes, sliced thinly
1/2 cup Italian parsley, coarsely chopped

Prepare the dressing by combining the shallot, garlic, mustard, lemon juice and vinegar in a small bowl. Season with salt and pepper, then slowly whisk in the olive oil. Set aside.

Slice the bacon crosswise into “matchsticks” and cook until crisp. Set aside to drain on paper towels.

Combine lentils, broth and bay leaf in a medium saucepan. Add just enough water to cover the lentils by a couple of inches. Bring to a boil, reduce heat, and let simmer until just done, 15-20 minutes. Drain and transfer to a serving bowl.

Pour dressing over still-warm lentils. Add bacon and parsley and toss to combine. Serve at room temperature.

Wine Pairing: Something crisp and cold is what’s called for here — preferably with little to no discernible oak influence. Think French rosé, an Aussie Semillon-Sauvignon Blanc, or just go with a really cold shot of Swedish Aquavit like I believe I did when I first tasted this salad…