Lentil Salad with Mozzarella Time: 40 minutes
For salads I use the tiny green French lentils 'du Puy'. You could use the larger brown lentils but not the pretty red ones. If you can't find Mozzarella di Bufala, regular cow's milk mozzarella will be fine. If you are having the Prosciutto sliced to order (rather than buying pre-packaged) it should be 'paper-thin'.
1/3 cup lentils
1 cup beef stock
1/2 cup water
2 slices Prosciutto, 1.5 - 2 oz (50gr)
1 mozzarella Di Bufala
1 tomato
2 tbs olive oil - the good kind, for salads
2 tbs balsamic vinegar
handful fresh basil leaves
Rinse and pick through lentils (in case quality control missed the odd stone). Put in a small sauce pan along with stock and water and bring to a boil. Reduce heat, cover and cook until done - about 20 minutes. Taste to determine when done properly. Drain any excess cooking liquid and set aside to cool. Just before serving mix oil and vinegar in bowl large enough to hold lentils. Add lentils and mix well. Roughly chop tomato and add to lentils. Slice mozzarella and arrange on one side of each plate. Divide lentil salad and place next to mozzarella slices. Slice Prosciutto and arrange on top of lentils and garnish with fresh basil leaves. Serve.
Cooking for Two? Or more?
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