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    Home » Salad/Raita/Chutney

    Published: Jun 22, 2014 · Modified: Oct 1, 2020 by Usha Rao

    Lentil Salad with Mozzarella Prosciutto

    Today’s recipe is a salad from Williams-Sonoma Salads cookbook. In this recipe, cooked lentils are tossed with red wine vinegar dressing and served with prosciutto and fresh mozzarella cheese. To make it a bit meatier, I added some hot Italian sausage. The recipe called for French green lentils and these lentils look like whole masoor. I had some masoor in my pantry and made the salad with it. I was surprised how good masoor, fresh mozzarella and prosciutto combination was. I made it for dinner last night and it was quite filling. This salad and mango milkshake was our dinner.

    Lentils Salad.

    Source: Williams Sonoma's Salad
    Total Time: 45 – 50 minutes
    Preparation Time: 15 minutes
    Cooking Time: 30 minutes
    Serves: 4 – 6

    Ingredients:

    • 1 ¼ cup Whole Masoor (can use French green lentils)
    • 4 cups Water
    • ½ - ¾ tsp. Salt
    • ½ - ¾ tsp. Black Pepper Powder (adjust to taste)
    • 3 tbsp. Extra Virgin Olive Oil
    • ¼ cup Red Wine Vinegar
    • 2 ½ tbsp. Red Onions finely chopped (can add more depending on one’s preference)
    • 4 tbsp. Basil Leaves chopped or julienned
    • ¼ lb. (125 g.) Prosciutto Slices
    • 4 Hot Italian Sausages, cooked (opt. and this is my addition)
    • ⅓ – ½ lb. fresh Mozzarella Cheese

    Preparation:

    • Wash lentils several times and keep aside. In a saucepan bring 4 cups of water to boil. Add ½ tsp. salt and rinsed lentils to boiling water. Reduce the heat to medium low, cover and cook the lentils until tender, for about 20 – 25 minutes. I cooked for 21 minutes. Lentils should be tender and hold shape. Lentils can get mushy very soon and keep an eye on the lentils during the last 3-4 minutes of cooking.
    • Remove lentils from heat and drain. Let the lentils cool to room temperature or run the lentils under cold water.
      While the lentils are cooking, finely chop or mince the red onions, chop basil leaves, tear prosciutto slices into 1” wide strips. Cook the sausage as per the instructions on the package and slice them.
    • In a bowl, whisk together extra virgin olive oil, red wine vinegar, chopped onions, black pepper powder, ½ the basil leaves, ¾ of the prosciutto and sliced sausages keeping aside few slices. Add this vinaigrette to lentils and toss well.
    • To serve, spoon lentils onto a plate or platter, arrange mozzarella slices around the lentils and edges of the platter. Sprinkle remaining basil leaves, prosciutto and sausage, and serve.

    Suggestions:

    • I like red onions in salads and felt I could have added more.
    • Next time I make the salad, I would try adding some finely chopped green chilies. If one slices spicy salad, this is one variation that could be tried.

    This day in 2011: Mexican Rice

    Events: This is my entry for this week's Cooking from Cookbook Challenge and Susan's My Legume Love Affair # 72, an event started by Susan currently organized by Lisa.

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    1. Chef Mireille says

      July 04, 2014 at 9:47 pm

      you have been making so many delicious salads lately - this makes the perfect one pot meal for a summer dinner

      Reply
    2. Srivalli says

      July 03, 2014 at 2:26 am

      Oh that bowl is so well lit! and beautifully presented...good salad usha..I must check out more such options..

      Reply
    3. Arthy Shama says

      June 25, 2014 at 12:43 pm

      Such an light-hearted meal 🙂

      Reply
    4. cookingwithsapana says

      June 24, 2014 at 4:48 am

      Lentil salad looks very interesting ! Lovely click ....

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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