Beth's Coleslaw
TWD: Oasis Naan, a gluten and yeast free version

Ffwd: Lentil, Lemon, and Tuna Salad


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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
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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:

Photo Credit: Julie T Cecchini


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Nice adjustments - gremolatas always add such a nice touch.

Terra Americana

Thanks Cher, it was delicious!

Mary Hirsch

Your adaptions/variations did indeed give your dish a "crunchy" attitude. I had never heard of gremolade/gremolata. Should I be embarrassed or just glad I learned something new. I'm going with the latter. And am adding it to my array of condiment choices. Thanks.

Terra Americana

Something new is always good. I really loved this recipe.

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