I chose black lentils, Serrano ham and rapeseed-oil for this delicious recipe.
Arugula Salad With Lentils, Jabugo Ham, and Mustard Dressing
-==== REZKONV-Recipe – RezkonvSuite v0.98.4
1 cup Lentils
2 small Garlic cloves, peeled
1 sprig Thyme
1 Bay leaf
1 teasp. Dijon mustard
1 tablesp. Balsamic vinegar
2 tablesp. Olive oil
2 slices Spanish jabugo ham
60 grams Arugula leaves( rocket, roquette, rugula and
============================== SOURCE ==============================
— Edited *RK* 08/03/2005 by
— Ulrike Westphal
1. Rinse the lentils and simmer for 20 minutes in a pan of salted
water with the thyme, bay leaf, and 1 garlic clove.
2. When the lentils are cooked, drain, remove the garlic, thyme, and
bay leaf, and allow to cool.
3. For the vinaigrette dressing, combine the mustard, balsamic
vinegar, olive oil, salt and pepper with 1 tablespoon water and mix
together thoroughly. Add the remaining garlic clove. Cut the jabugo
ham into strips.
4. Toss the arugula with the cold lentils and add the ham. Remove
the garlic from the vinaigrette dressing. Pour the dressing over the
salad and serve. Jabugo ham can be substituted with other cured hams
such as bayonne or prosciutto.
: O-Title : Arugula Salad With Lentils, Jabugo Ham, and Mustard
: > Dressing