Rating: 5 stars
5129 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5129
  • 5,129 Ratings

Chef Way Richard 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. More Salad Recipes

Chris Blanchard
Richard Reddington
April 2007

Gallery

© Tina Rupp

Recipe Summary

total:
40 mins
Yield:
4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Suggested Pairing

Chris Blanchard likes the earthy notes in a Syrah from California's Central Coast.

Advertisement
Advertisement