This week's Big Little Recipe is a pantry-driven lunch or dinner as easy and breezy as summer should be. Once you have the lettuce, pantry ingredients will take care of the rest. Emma likes brown lentils, but feel free to swap in green or black. (Avoid red lentils, which would be too soft in this particular recipe.) Likewise, walnuts can be replaced depending on whatever you have around: Pecans? Cashews? Those would be great too. When it comes to pickles, there are tons of options. You just want something that’s funky, salty, and briny, so it can double as a topping and dressing. Think: dill cucumbers, peppadews, cherry peppers, pepperoncini, kimchi, or sauerkraut. GET THE RECIPE ►► https://f52.co/3hvXONSA Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. INGREDIENTS1/2 cup brown lentils1/3 to 1/2 cups finely chopped pickled or fermented vegetables (see Author Notes for suggestions), brine reserved3 tablespoons canola oil, divided2/3 cup walnut pieces (or another nut, chopped into pieces)Kosher salt, to taste1 head butter lettuce (or another wrappable lettuce), separated into individual leavesSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
