Warm Lentil-and-Potato Salad

Ingredients

• 1 ½ cups loosely packed fresh flat-leaf parsley leaves
• 2 teaspoons whole grain Dijon mustard
• 2 to 3 Tbsp. red wine vinegar
• 2 garlic cloves
• 1 celery rib, sliced
• 2 large shallots, finely chopped
• 3 tablespoons olive oil
• + 3 more ingredients
• • 5 bacon slices
  • 1 (28-oz.) package small red potatoes, halved
  • ½ cup dried French green lentils

1. Bring lentils and 4 cups salted water to a boil in a heavy 2-qt. saucepan over medium-high heat. Reduce heat to low; simmer 20 to 25 minutes or just until tender. 2. Meanwhile, cook potatoes in boiling salted water to cover 15 minutes or just until tender. Drain lentils and potatoes. 3. Cook...

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