Ingredients
For the salad:
- 1 cup beluga lentils (250 g)
- 1 medium red onion, very thinly sliced
- 100 g paper-thin slices prosciutto di Parma, chopped
- 200 g green beans, trimmed
- bunch cilantro, coarsely chopped
- 1 small head butter lettuce (or other mild leaf lettuce)
For the dressing:
- juice from 1 1/2 large organic lemons
- zest from 1/2 lemon
- 4 tablespoons fresh mint, finely chopped
- 6 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
Instructions
- Place lentils in a large saucepan, cover with plenty of water and bring to the boil (generally, lentils should be cooked at a 1:3 ratio, lentils to water), then simmer over medium heat for 30 minutes. Drain, then transfer to a large bowl and allow to cool to room temperature.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the green beans and blanch until crisp-tender, about 5 minutes. Drain and run under cold water to cool. Set aside.
- In a small non-stick skillet, add the prosciutto and cook over moderate heat, stirring occasionally, until browned, about 5 minutes; transfer to a plate to cool.
- In a small bowl, mix together the dressing ingredients.
- Add the red onion, green beans, cilantro and prosciutto to lentils; toss well with the dressing.
- Season with salt and pepper and serve over a bed of salad greens. Serve and enjoy!
Nutrition
Notes
- If using French beans instead of green beans, adjust the blanching time accordingly, as the thin French beans cook quite quickly.
- I love this salad as it is, but if you would like to adapt this recipe for a plant-based diet see above for some of my ideas.