Lentil Salad with Mozzarella & Prosciutto Recipe

If you love Lentils, then this recipe is perfect for you. It’s full of yummy ingredients and super easy to make.

INGREDIENTS 

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

METHOD
1. 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.
2. 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.
3. 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.

The Carousel thanks Williams-Sonoma for this recipe.