Lentil and Walnut Salad with Prosciutto or other Dry-Cured Ham Time: 30 minutes
1/3 cup lentils - I use the tiny green French ones - du Puy. You could use the larger brown lentils
but not the red ones.
1 cup beef stock
1 cup water
4 slices Prosciutto or other dry-cured ham
1/2 cup whole walnuts
1 tbs butter
1 tsp soy sauce
2 tbs fresh snipped chives
2 tbs fresh snipped parsley
1 tsp Dijon mustard
1 tbs olive oil - the good kind..for salads
1 tbs walnut oil
1 tbs sherry vinegar
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. Heat butter and soy sauce in medium nonstick skillet over medium-high heat. Add walnuts and sauté about 7 - 8 minutes, stirring frequently. Remove and Roughly chop 2 slices of Prosciutto. Snip herbs. Just before serving mix oils, mustard and vinegar in bowl large enough to hold lentils. Add lentils, ham, walnuts and herbs and mix well. Serve, garnished with remaining 2 slices or Prosciutto....and olives, if you have some.
Cooking for Two? Or more?
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