Ingredients to make Summer Lentils:
- For 4 pox:
- 1 400g pot of cooked lentils (preferably the pardon type -the smallest).
- 1 beautiful onion or tender shallot.
- 1 can of 150gr of canned tuna in oil.
- 200 gr of pancetta or 1 packet of diced smoked bacon.
- Pickled gherkins or capers.
- 1 jar of olives stuffed with anchovies (pitted).
- Vinaigrette:
- 1 teaspoon old Dijon mustard (with grain)
- olive oil
- Salt
- balsamic vinegar
- and garlic (if you like)
How to make Summer Lentils:
1.Wash the lentils and drain well, placing them in a large tray or salad bowl.
2.The raw onion is chopped into very small dice, incorporating it into the lentils.
3.It can also be fried slowly until golden brown (either way it is rich in the salad, raw it gives it a more refreshing point and fried it is tastier…)
4.Cut the bacon/pancetta into small cubes and put it in a frying pan over low heat so that it browns in its own fat.
5.When it has completely melted and the bacon is crispy, drain the fat and add it to the lentils.
6.While the bacon is browning, cut the pickles and olives into thin slices and mix with the lentils and also add the crumbled tuna.
7.Some capers can also be included.
8.Finally, the salad is dressed with a vinaigrette prepared with a mixture of abundant olive oil, a teaspoon of salt, two teaspoons of old Dijon mustard and a splash of Modena or Sherry vinegar.
9.Refrigerate until serving time and enjoy.
