Lentil Salad with Mozzarella & Prosciutto

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Lentil Salad with Mozzarella & Prosciutto

This is a great dish to bring to a potluck dinner — it holds up well and absorbs even more flavor as it sits. Add the mozzarella and the garnishes to the platter just before serving.

 

Lentil Salad with Mozzarella & Prosciutto

 

Salt and freshly ground pepper

1 1/4 cups (9 oz./280 ml.) green French (du Puy) lentils, picked over and rinsed

1/4 cup (2 fl. oz./60 ml.) red wine vinegar

2 Tbs. minced red onion

1/4 cup (1/3 oz./10 g.) julienned fresh basil leaves, plus small whole leaves for garnish

1/4 lb. (125 g.) paper-thin prosciutto slices, cut into strips 1 inch (2.5 cm.) wide

3 Tbs. extra-virgin olive oil

5 oz. (155 g.) fresh mozzarella cheese, torn into generous pieces

 

In a saucepan, combine 4 cups (32 fl. oz./1 l.) water and 1/2 teaspoon salt and bring to a boil. Add the lentils, reduce the heat to medium-low, cover, and cook until the lentils are tender but still hold their shape, 20-25 minutes. Remove from the heat and drain well. Let cool to room temperature.

 

In a large bowl, using a fork, stir together the vinegar, 1/2 teaspoon pepper, the onion, the julienned basil, and all but one-fourth of the prosciutto. Add the oil in an thin stream, stirring constantly until the dressing is well blended. Add the lentils and toss to mix.

 

Spoon the lentils onto a platter. Tuck the cheese into the lentils. Sprinkle the basil leaves and the remaining prosciutto over the lentils and serve. Serves 6.

 

Williams-Sonoma Salad of the Day CookbookFind more creative and colorful salads in our cookbook Salad of the Day, by Georgeanne Brennan.

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