Lentil Salad with Zucchini Torta

Salad

1

In a large saucepan, combine 1.5 liters of water and lentils

Bring to a boil over medium heat for 15 minutes or until tender but still firm

Drain and let cool

2

In a medium skillet, heat the olive oil over high heat

Fry the bacon until golden brown

Remove from heat and drain on paper towels

Reserve the olive oil

3

Heat the skillet again and sauté the zucchini torta in the reserved olive oil for 5 minutes or until tender but still crisp

Remove from heat and let cool

Dressing

In a bowl, whisk all ingredients together until smooth

Assembly

Arrange the lentils on a serving platter and around it place the sautéed zucchini torta

Add the bacon, arugula leaves, raisins, and cherry tomatoes

Dress with the reserved dressing and serve immediately