Lentil salad, nettles, mustard seed oil, currants, tarragon from A Boat, a Whale & a Walrus: Menus and Stories by Renee Erickson and Jess Thomson

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Accompaniments: Roasted side of halibut, morel cream, sautéed morels

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on June 11, 2018

    A absolute symphony of flavors and textures. We'll be repeating this dish, no doubt... it stands near the top of lentil salads I've made (and I really like them so make a fair amount). Currants soaked in sherry, toasted walnuts, sautéed greens (I used Red Russian Kale, not nettles, as I had some on hand) with shallots, black chewy lentils, lemon zest... it all combines into an amazing whole. Great directions on seasoning and balance of the vinegar and oil dressing (I used white wine, not champagne). I added a bit of crumbled goat cheese as a garnish on top and loved that, as well, though the dish does stand on its own.

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