I learned an important food lesson a few months back: split peas and lentils are not interchangeable. The mantra I wrote in my little whiteboard stuck, and for this week’s French Fridays with Dorie recipe, Lentil,
Lemon and Tuna Salad there were no major mishaps. I bought my little bag of brown lentils, prepared them per Dorie’s recipe, and incorporated them to the tuna salad with the piquant, delicious dressing. I did not have time to hunt down preserved lemons (let alone make my own in time for this post), so I used a Meyer Lemon olive oil to prepare the dressing. The intensely flavored oil stood up to the briny olive and grainy mustard components of the dressing, balancing the flavors of the tuna and the earthy lentils.
I’ll be taking this lentil, lemon and tuna salad happily to work in the next few days. I can only imagine it will get better as it sits on the fridge!
French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s award winning cookbook Around My French Table. To check out the other Doristas’ impressions on this salad, click here.