Lentil Salad
Ingredients
Lentils
- 1 T bacon grease
- 1 small yellow onion
- 1 pound lentils
- 2 teaspoons thyme
- 6 cups water
- 1 ham steak
Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 3 tablespoons Dijon mustard
- ½ cup chopped red onion
- 1 cup celery
- ¼ cup chopped fresh parsley
Instructions
- Mise en place - Peel and dice the onion. Dice the ham into ½-inch (or smaller) cubes. Finely chop the fresh parsley, enough to yield ½ cup, divided.
- Cook the lentils and toss with the ham - Sauté the diced onion until very tender. Add 2 t thyme and the lentils, and stir to coat. Add 6 cups water and ¼ cup parsley, and bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Drain lentils. Toss the diced ham with the drained lentils.
- Make the dressing - Whisk oil, red wine vinegar, and Dijon mustard in a small bowl to emulsify. Wash, trim and chop the celery. Peel, and finely dice the red onion.
- Dress the lentils and serve - Pour the dressing over the lentils and ham. Add the red onion, celery, and remaining ¼ cup parsley. Toss to combine. Season generously with salt and pepper and serve at room temperature.