Lentil salad with Parma ham

Ingredients for 4 servings:

• 200 g lentils
• 1 small bay leaf
• 1 carrot(s)
• 50 g celeriac
• 1 shallot(s)
• 1 stalk(s) leek (small stalk)
• Salt
• 6 tbsp vinegar (red wine vinegar)
• 6 tbsp oil (grape seed oil)
• 1 bunch of chives
• 250 g Parma ham
• ½ liter of water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Soak the lentils in 1/2 liter of water for 2 hours. Then cook with the soaking water and bay leaf for about 50 minutes (do not burst). Drain and let drain. Trim, peel, and dice the carrot, celery, and shallot. Trim the leek and cut into fine rings. Sauté the vegetables in 2 tablespoons of heated grapeseed oil. Now add the lentils and cook for about 3 minutes, stirring continuously. Place everything in a bowl and season with salt and pepper. Mix with red wine vinegar and 4 tablespoons of grapeseed oil and let stand for at least 30 minutes. Trim the chives and finely chop them, then stir them into the salad. Divide the salad among plates, add the Parma ham, and serve. Tip: Garnish with rocket, if desired.