Lentil Salad with Walnuts and Prosciutto
Preparation and cooking time: 30 minutes
We sautéed the walnuts and half of the ham in butter to enhance the flavor and add crunch to the salad. I use the tiny green French lentils - du Puy. You could use larger brown lentils but not the red ones, they get too mushy.
Ingredients:
- 1/3 cup lentils, 60gr, 2.1oz
- 1 cup beef stock, 225gr, 8oz
- 1/2 cup water
- 4 slices Prosciutto or other dry-cured ham, 100gr, 3.5oz
- 1/4 cup whole walnuts, 14 halves, 28gr, 1oz
- 2 tsp butter, 9.5gr, .34oz
- 1 tsp soy sauce, 5.3gr, .18oz
- 2 tbs fresh snipped chives
- 2 tbs fresh snipped parsley
- 1 tsp Dijon-style mustard, 5gr, .17oz
- 2 tsp good olive oil, 9gr, .32oz
- 2 tsp walnut oil, 9gr, .32oz
- 1 tbs sherry vinegar, 16gr, .56oz
Instructions:
- 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 in a medium nonstick skillet over medium-high heat. Add walnuts and sauté about 5 minutes, stirring frequently.
- Roughly chop 2 slices of Prosciutto and add to walnuts. Sauté until Prosciutto is crisp, another 4 - 5 minutes.
- Remove and break walnut halves in half (use a fork, knife or fingers).
- Snip herbs.
- Just before serving mix oils, soy sauce, mustard and vinegar in bowl large enough to hold lentils.
- Add lentils, chopped ham, walnuts and herbs and mix well.
- Cut remaining 2 slices of Prosciutto in half the long way. Arrange in a circle on 2 plates. Spoon lentil salad in he center and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
