I didn’t dare mention this salad to my hubby…I quietly made a batch of this Lentil Lemon and Tuna Salad for my lunches this week. Lentils are on his hit list, as well anything slightly exotic like preserved lemons. Those would definitely elicit the stink eye. BUT I was delighted to have an excuse to order a jar of this gourmet citrus product from Amazon…and need to find some more recipes in which to used them. Do you think Bill will go for a Moroccan entree??? Stay tuned….one can hope.
As Dorie recommended, I cooked the lentils in chicken broth infused with carrots, celery, onion, a single bay leaf and clove. The warm lentils were then tossed in a vinaigrette composed of olive oil, red wine vinegar, grainy mustard and black olive tapenade. Finely diced preserved lemons were added (I did not use the pulp), then the lentils were placed on a bed of lettuce, topped with a can of flaked olive oil packed tuna, and garnished with grape tomatoes and red bell pepper. I enjoyed this salad immensely…who knew this combination of flavors would tantalize my palate? And as far as my first taste of preserved lemons…they provided salty, tart explosions for my taste buds…just magnificent.
This recipe can be found in Dorie Greenspan’s Around My French Table.
By the way, starting Sunday I am taking a 2 week break from blogging. But don’t you worry, I’ve left you in the capable hands of 7 of my dearest blogger friends for my first ever series of guest posts. I hope all will run smoothly…so please continue to visit and discover some superb new blogs and make some new foodie friends. The posts will be up on Monday, Wednesday and Friday for the next 2 weeks. Bon appétit, mon amies!!! xoxo
Plus a HUGE thank you to Manu, of Manu’s Menu for the Lovely Blog Award!!! It’s been ages since I’ve received this one, so I was delighted to accept the honor! If you’re new to Manu, check out her fabulous blog and make sure to follow her facebook page…she’s almost to 1,000 followers!!!