Dinner Tonight: Lentil Salad with Grilled Zucchini and Prosciutto
Dinner Tonight: Lentil Salad with Grilled Zucchini and Prosciutto could be just the gluten free and dairy free recipe you've been looking for. For $2.37 per serving, you get a main course that serves 4. One portion of this dish contains roughly 18g of protein, 41g of fat, and a total of 570 calories. If you have dried green lentils, flat leaf parsley, olive oil, and a few other ingredients on hand, you can make it. 40 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 30 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Serious Eats. Overall, this recipe earns an awesome spoonacular score of 91%. Similar recipes include Dinner Tonight: Shaved Asparagus, Pea, and Prosciutto Salad, Dinner Tonight: Warm Prosciutto, Fig, and Blue Cheese Salad, and Dinner Tonight: Warm Sausage and Lentil Salad.
Servings: 4
Ingredients:
6 ounces small green lentils
6 sprigs flat leaf parsley, stems discarded, leaves chopped
2 garlic cloves, lightly crushed
8 tablespoons extra-virgin olive oil, divided
4 ounces thinly sliced prosciutto
2 tablespoons red wine vinegar
salt and pepper
6 medium zucchini, finely sliced lengthwise into ribbons
Equipment:
colander
sauce pan
whisk
bowl
grill pan
grill
stove
Cooking instruction summary:
Procedures 1 Pour lentils into a medium-sized saucepan and cover with water by an inch. Turn heat to medium and bring to a boil, and then reduce heat to maintain a steady simmer. Cook until lentils are tender, about 15 minutes, and then drain them in a colander. 2 Meanwhile, whisk together the vinegar, four tablespoons of oil, and garlic in a large bowl. Add the lentils and toss well. Season to taste with salt and pepper 3 Prepare a grill for medium-high heat, or set a grill pan on the stove and turn the heat to medium-high. Toss the zucchini slices with the remaining olive oil in a bowl. Place as many of the zucchini slices on the grill or grill pan as will fit comfortably in one layer. Cook until grill marks appear on the bottom, one to two minutes. Flip the pieces and cook again until the grill marks appear. Transfer cooked slices to the bowl with the lentils. Repeat process until all zucchini slices are cooked. 4 Toss the zucchini and lentil salad, and then divided it among four large plates. Also, divide the prosciutto among the plates. Serve with additional salt if necessary, but watch out, the prosciutto is pretty salty.
Step by step:
1. Pour lentils into a medium-sized saucepan and cover with water by an inch. Turn heat to medium and bring to a boil, and then reduce heat to maintain a steady simmer. Cook until lentils are tender, about 15 minutes, and then drain them in a colander.
2. Meanwhile, whisk together the vinegar, four tablespoons of oil, and garlic in a large bowl.
3. Add the lentils and toss well. Season to taste with salt and pepper
4. Prepare a grill for medium-high heat, or set a grill pan on the stove and turn the heat to medium-high. Toss the zucchini slices with the remaining olive oil in a bowl.
5. Place as many of the zucchini slices on the grill or grill pan as will fit comfortably in one layer. Cook until grill marks appear on the bottom, one to two minutes. Flip the pieces and cook again until the grill marks appear.
6. Transfer cooked slices to the bowl with the lentils. Repeat process until all zucchini slices are cooked.
7. Toss the zucchini and lentil salad, and then divided it among four large plates. Also, divide the prosciutto among the plates.
8. Serve with additional salt if necessary, but watch out, the prosciutto is pretty salty.
Nutrition Information:
covered percent of daily need
