|Lentil, Lemon, and Tuna Salad|
I made this dish in two parts. The first day, I cooked the lentils as Dorie suggests. Cooking them in chicken broth, along with cut up carrot, celery, a mashed clove of garlic and a whole onion with a clove inserted into it. I then drained and refrigerated it. Once the lentils were cooked, putting the salad together was quite easy. I removed all the veggies from the lentils and, added lemon zest and a squirt of lemon juice, to make up for the preserved lemons, which I did not have. I then added the scallions, and made my dressing- grainy mustard, black olive tapenade (bought), red wine vinegar and extra virgin olive oil. Add the can of tuna and Voilà!! A delicious lunch! I truly enjoyed this dish and have plenty for another lovely lunch today! This is one dish that I didn’t even offer to my husband. He considers lentils as I did when I was a small child! I guess his taste buds haven’t aged!
This recipe can be found in Dorie Greenspans cookbook ‘Around My French Table’.
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