But before we kiss summer goodbye, I have one more warm weather-ish recipe for you. I like it as a transitional piece -- like a good montage in a movie. Or like your basic navy blazer. The lentils make me think of hearty fare while zucchini screams overflowing-garden-bounty and the prosciutto says . . . well the prosciutto confirms that pretty much anything is better with prosciutto.
So if football was on your tv for 75% of the last six days even though the weather outside was over 80 degrees, if you are pairing boots with shorts, or if you have had your first fall beverage of choice from Starbucks but broke a sweat just holding it; stand proud and enjoy this dish. Because it glows in summer freshness but has a hint of the promise that is to come - which is pumpkin. Lots and lots of pumpkin.
Zucchini and Lentils with Prosciutto
Adapted from Tender
For the Salad
3 Medium Zucchini
3/4 cup, small, dark green lentils
2 tablespoons olive oil
a handful of chopped parsley
4 ounces of prosciutto
For the dressing
1 tablespoon red wine vinegar
1 tablespoon sherry vinegar
4 tablespoons olive oil
1 clove of minced or chopped garlic
Slice the zucchini into disks as thinly as you can make them while still keeping them fairly sturdy. Mine were probably a couple centimeters in thickness. Put them in a colander with a sprinkling of salt and set aside to drain for at least twenty minutes. Rinse your lentils and pick over any that seem a bit out-of=sorts. Cook your lentils by boiling them in water until tender but keep a bit of a bite. Drain them and set aside. Make the dressing by mixing the vinegars, oil and garlic together with a dash of salt and pepper. Once the lentils are drained, toss them with the dressing and cover. Rinse the zucchini and saute them in a pan with the olive oil until they start to brown here and there (I tend to not cook mine very long for whatever reason). Sprinkle everything with parsley as you see fit.