Lentil Salad with Stone Fruit | Chef Judi

Lentil Salad with Stone Fruit | Chef Judi 


  • 1 cup green lentils
  • 8 slices prosciutto - crisp (Place in dry sauté pan on medium high heat or in oven to crisp, then crumble on top of lemon mixture and herbs.
  • ½ cup mixed herbs
  • ½ cup mayonnaise mixed with juice of two lemons
  • Fresh ground salt and black pepper to taste
  • 3 Tablespoons lemon olive oil
  • 2 Tablespoons
  • Pea tendrils


  • Micro herbs
  • Fresh lemon
  • *3 boneless marinated chicken breasts- grilled then sliced. (I buy pre-marinated chicken breasts from Southern Steer Butchers- about 8 different types of marinated chicken to choose from. I prefer house marinate or Argentine but explore different flavors each time you make the dish.
  • Cook the lentils as directed, carefully washing and sorting out any sand or lentil “pebbles.”
  • Cook according to directions. (Note I use the lentils that do not have to soak overnight but either is fine.
  • Remove cooked lentils from pot. Let lentils cool on a large plate or platter. Toss with herbs and seasoning. Drizzle lemon mayo mixture and dot on top. Add wedged apricots and plums.
  • Slice grilled chicken and stop on salad.
  • Season with salt and fresh ground black pepper. Top with drizzle of olive oil and citrus vinegar.

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Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com