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Author Notes: This quick and tasty lunch whips up quickly (with leftovers) and is flavorful enough that you won’t miss the bread. Serve for lunch, dinner, or at a party.
- 1/2 cup beluga lentils, cooked (or any other sturdy lentil that doesn’t turn to mush)
- 1/2 apple, chopped (use your favorite kind – mine is Fuji or Gala)
- 1/2 rib celery, diced
- 1 small carrot, diced
- 2 tablespoons mayo (I use the olive oil type)
- 1 teaspoon capers
- 1 tablespoon Horseradish Relish (see recipe below)
- 1 handful hazelnut gremolata
- Salt & pepper to taste
- 1/2 cup cooked chicken - I used leftover baked
- Combine all ingredients in a bowl. Salt & pepper to taste. Serve chilled or room temperature alone or with an accompaniment.
- Horseradish Relish 2 Tbsp. beet horseradish 1 Tbsp. + 2 tsp. rice vinegar Juice of 1 lemon 1 Tbsp. pure maple syrup 1 Golden Delicious apple, peeled and grated 1 Granny Smith apple, peeled and grated Salt & pepper to taste
- Stir all ingredients together. Salt and pepper to taste. Goes great with steak, chicken, or fish. Since making it as a steak condiment, I have been tossing a Tablespoon or so in here and there almost everywhere. This relish has a great bright, tangy heat that brings a lot of kick to any party.
Paying Tribute to Josh Ozersky
A man, his sandwich, and his words.
Remembering Josh Ozersky
A really not-sad desk lunch.
Fire up the grill.
Dipped Walnut Tongs
Sweet, ripened stone fruit.