Let’s start this one off with a bang – this recipe was more than amazing!! It was a huge success at the Feller household and we will most certainly be making this again and again this summer. Most likely for American Players Theater…delicious Shakespeare under the stars with good friends and family, truly this dish would be perfect.
I must say I had a negative attitude when I first read this. I just get so darned mad when I see cool ingredients and know full well that none of them are available here in the Boonies. Whatever, get over yourself Heidi. When we first moved here a million years ago, I joined a book club (not the one I am part of now, which is so cool). There was a “lady” in this book club who actually had the audacity to complain about the price of the book. Naturally, I was outraged and unleashed my fury on my husband, explaining to him (I can be QUITE nauseating at times), “You know, I received a Fullbright!” To which he tersely replied, “Yes, but you live HERE now.” Yet another reason why I am still married to this saint, he keeps me humble.
So, now I am over myself about no true French lentils and have moved on from the remote possibility of finding preserved lemons. I am drawing on the creative energy and the adventurous spirit of fellow Doriens and convince myself I can do this without all the fancy fluff (still secretly I would take that jar of lemons, I just know it would change my life). I used my green lentils and followed the recipe with the broth and carrot and such. Guess what? They were spectacular!
While they were simmering away, I made the tapenade, also following Dorie’s instructions and HOLY COW! Who knew homemade tapenade could be soooooo good? In years past I had used a Moosewood version and it always seemed to be missing a little something, something. Now I know what it was, anchovy! Duh! So happy that the leftover spread is sitting in my fridge, the kids have enjoyed it as an after school snack (I am well aware of the monsters we are creating by serving them such deliciousness).
Time to assemble and serve. I grated lemon zest and squeezed the juice on top in lieu of the holy grail preserved lemon. It was an “ok” stand in but I am ordering a jar of the real deal from Amazon in the very near future. Served on a bed of organic CSA lettuce and accompanied by roasted carrots with honey and rosemary. The results? Fantastic! Not a morsel left. Welcome summer, you taste divine!