Warm lentil and smoked pork belly salad from The New York Times by David Tanis

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Notes about this recipe

  • bktravels on December 21, 2021

    We used our own recipe to add a rub to the pork belly and smoke it. We made the rest of the salad as written and loved it. Even without the pork belly, the lentils with the vinaigrette, scallions, and parsley were delicious. Our smoked pork belly added a wonderful layer of flavor.

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