Zucchini and Green Lentils to Accompany Slices of Dark and Interesting Ham

Name: Zucchini and Green Lentils to Accompany Slices of Dark and Interesting Ham
Yield: enough for 4
Ingredients: zucchini – 4 medium; small, dark green lentils – 3/4 cup (150g); olive oil – 2 tablespoons; parsley – a good handful, coarsely chopped; very thinly sliced jamon – 3 1/2 ounces (100g); red wine vinegar – a tablespoon; sherry vinegar – a tablespoon; olive oil – 4 tablespoons; a small clove of garlic, crushed; green onions – 4

December 14, 2011

Green lentils and bacon has long been a salad worth making. I will occasionally fold in some shards of crisp, olive-oil-drenched toasted ciabatta or lots of whole parsley leaves. A couple of years ago I started moving the whole thing up a notch by putting the lentils against a few pieces of exquisite Spanish ham and adding a certain smokiness with wide slivers of zucchini, their edges blackened from the grill. This has become a late-summer lunch I can’t get enough of.

Recipe notes

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