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onion garlic flat leaf bay leaf green extra-virgin olive oil sweet Spanish Serrano ham sherry vinegar best-quality red wine vinegar chicken honey salt tomatoes scallions
Viewed: 39 - Published at: 8 years agoIngredients
- 1 small onion
- 3 medium-size garlic cloves, peeled
- 3 fresh flat-leaf parsley sprigs, plus 1/4 cup chopped parsley
- 1 bay leaf
- 1 cup green or brown lentils (see Note), rinsed and picked over
- Extra virgin olive oil
- 1/2 pound sweet Spanish-style chorizo sausage, diced medium-fine
- 2 ounces thinly sliced serrano ham or prosciutto
- 2 tablespoons sherry vinegar, preferably aged
- 1 tablespoon best-quality red wine vinegar
- 1 tablespoon chicken stock or broth, or water
- 1 teaspoon honey
- Coarse salt (kosher or sea) and freshly ground black pepper
- 3 medium-size firm tomatoes, peeled, seeded, and chopped
- 1/4 cup finely sliced scallions, both white and green parts
Method
- Place the onion, garlic, parsley sprigs, and bay leaf in a double layer of cheesecloth and tie it shut.
- Place the lentils in a medium-size saucepan and add enough cold water to cover them by 3 inches.
- Bring to a boil over high heat.
- Skim the foam off thoroughly, add the cheesecloth bag, and reduce the heat to low.
- Simmer until the lentils are tender, 15 to 18 minutes.
- Drain the lentils.
- (If you are making the lentils ahead, toss them with a little olive oil.
- They will keep for up to 2 days, covered, in the refrigerator.
- Let them come to room temperature before continuing with the recipe.)
- Heat 1 tablespoon olive oil in a medium-size skillet over medium-high heat.
- Add the chorizo and cook, stirring, until nicely browned and beginning to crisp, about 5 minutes.
- Using a slotted spoon, transfer the chorizo to paper towels to drain and keep warm.
- Pour olive oil to a depth of 1/2 inch in a small skillet and heat over medium heat until almost smoking.
- Add the ham slices, one at a time, and cook until shriveled and crisp, about 30 seconds, transferring the cooked slices to paper towels to drain.
- Place 3 tablespoons olive oil, the sherry vinegar, red wine vinegar, chicken stock, and honey in a small microwave-safe bowl and stir to mix.
- Microwave on high power for 30 seconds, then season the vinaigrette with salt and pepper to taste.
- Place the drained lentils, chorizo, tomatoes, chopped parsley, scallions, and warm vinaigrette in a large bowl and toss to mix.
- Crumble the crisp ham slices into medium-size pieces, toss some with the salad, scatter the rest on top, and serve.
