Terra Americana

I love lentils, I love lemons and I LOVE tuna.  Dorie Greenspan's recipe is iconic.  Due to location and a need to have crsip and crunchy textures in my salad I made a few changes.  I had it for breakfast today and dinner last night.  If there were any left, it would be the star at lunch....

2 tsp French grainy mustard
The juice of 1 lemon
3 Tbsp olive oil
3 cups of soaked lentils or tiny chinese red beans
1 small red onion, chopped
1 carrot, peeled and diced
1 tbsp gremolade
6 oz. Italian tuna, packed in oil
1 cup chopped mustard greens
2 slices of lemon, chopped in tiny dices with the rind intact
1/4 cup minced pitted kalamata olives
salt & pepper to taste


Whisk mustard, lemon juice and olive oil together and set aside.  Rinse legumes in a strainer.  In a large pot, cover with 3" of water and start to boil. Add the gremolade. Simmer about 20 minutes or until they are tender but not too soft.  If there is some liquid left in the pot, strain it out.

Adapted from Dorie Greenspan’s Around My French Table.

More from this classic cookbook:

• Mussels and Chorizo with or without Pasta
• Cheese topped Onion Soup
• Roasted Salmon and Lentils
• Cheese Soufle
• Sardine Pate
  

Photo Credit: Julie T Cecchini