Monday, February 4, 2008

Barley, arugula and meyer lemon

"Look out kids,
it's somethin' you did.
God knows when but you're doin' it again."
That's why you are in Purgatory.

Meyer lemons are back with us---that perfect combination of sweet and tart flavors.

Try this salad: cook some pearl barley according to package instructions. Meanwhile wash and spin some arugula in your spinner. Make your favorite vinegarette (basically 1/2 cup olive to 1/4 vinegar, and mustard to emulsify). To this you can add the fresh squeezed juice of a couple of meyer lemons (more on that later).

To the dressing whisk in some fresh thyme.


I recently found this delicious meyer lemon preserve but I can't remember where. Anyway it's made for It's pretty bitchin'. Substitute the preserve for the fresh juice.

Mix your dressing with the barley by hand (wash your hand first). Add some chopped green onions and you will having something really good on your hands (apart from salad dressing)

Turn this mixture over your washed and drained arugula.

And if you eat enough barley you won't need Quaker Oats in the morning. It's win-win all the way.

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