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.
—Gastography
Ingredients
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1/2 cup
beluga lentils, cooked (or any other sturdy lentil that doesn’t turn to mush)
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1/2
apple, chopped (use your favorite kind – mine is Fuji or Gala)
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1/2
rib celery, diced
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1
small carrot, diced
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2 tablespoons
mayo (I use the olive oil type)
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1 teaspoon
capers
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1 tablespoon
Horseradish Relish (see recipe below)
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1 handful
hazelnut gremolata
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Salt & pepper to taste
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1/2 cup
cooked chicken - I used leftover baked
Directions
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Combine all ingredients in a bowl. Salt & pepper to taste. Serve chilled or room temperature alone or with an accompaniment.
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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
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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.
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