Warm Lentil and Ham Salad

• Recipe by Richard Reddington and Chris Blanchard

Chef Way Reddington cooks smoked ham hock (the lower portion of a hog’s hind leg), which he transforms into a ham foam. He serves the dish topped with quail.
Easy Way Leave out the ham foam and quail; the lentils and ham are delicious on their own with the sherry vinaigrette.

Ingredients

1. 2 tablespoons unsalted butter
2. 1 medium onion, finely chopped
3. 3 light-green celery ribs, finely diced
4. 2 carrots, cut into 1/2-inch dice
5. 1 cup brown lentils, picked over
6. 2 cups chicken stock or low-sodium broth
7. 3 cups water
8. Salt and freshly ground pepper
9. 3/4 pound thickly sliced smoked ham, cut into 1/2-inch dice
10. 1 tablespoon Dijon mustard
11. 2 tablespoons sherry vinegar
12. 1 garlic clove, minced
13. 2 tablespoons grapeseed or vegetable oil
14. 2 tablespoons extra-virgin olive oil
15. 2 tablespoons minced flat-leaf parsley
16. 1/4 cup snipped chives

Directions

1. In a large saucepan, melt the butter. Add the onion, celery and carrots and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the lentils, stock and water and bring to a boil. Simmer over moderate heat until the lentils are tender, about 25 minutes. Season with salt and pepper. Add the ham and cook just until heated through, about 2 minutes. Drain well and return the lentils and ham to the saucepan.
2. Meanwhile, in a small bowl, whisk the mustard with the vinegar and garlic. Whisk in the grapeseed and olive oils and season with salt and pepper. Stir the dressing into the lentils and fold in the parsley and chives. Serve warm or at room temperature.

Notes

Sommelier Choice Blanchard likes the earthy notes in the 2001 White Hawk Vineyard Syrah, from California’s Central Coast.
Easy-to-Find Choice 2005 Jaffurs Santa Barbara County.