Warm Lentil And Ham Salad Recipe
Ingredients
| Unsalted butter | 2 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| 3 light-green celery ribs, finely diced | ||
| 2 carrots, cut into 1/2 inch dice | ||
| 1 cup brown lentils, picked over | ||
| 2 cups chicken stock or low-sodium broth | ||
| Water | 3 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| 3/4 pound thickly sliced smoked ham, cut into 1/2-inch dice | ||
| Dijon Mustard | 1 Tablespoon | |
| Sherry vinegar | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 2 tablespoons grapeseed or vegetable oil | ||
| Extra virgin olive oil | 2 Tablespoon | |
| 2 tablespoons minced flat-leaf parsley | ||
| Snipped chives | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
1. In a large saucepan, melt the butter. Add the onion, celery and carrots and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the lentils, stock and water and bring to a boil. Simmer over moderate heat until the lentils are tender, about 25 minutes. Season with salt and pepper. Add the ham and cook until heated through, about 2 minutes. Drain and return the lentils and ham to the saucepan.
2. Meanwhile, in a small bowl, whisk the mustard with the vinegar and garlic. Whisk in the grapeseed and olive oils and season with salt and pepper. Stir the dressing into the lentils and fold in the parsley and chives.
2. Meanwhile, in a small bowl, whisk the mustard with the vinegar and garlic. Whisk in the grapeseed and olive oils and season with salt and pepper. Stir the dressing into the lentils and fold in the parsley and chives.
Chef
