Feeling Like Spring
Oh, that first really warm spring day!
We had waited far longer than normal around here for that day. Then, after weeks of gray skies and rain, here comes a giddy gift of a day when the sun shone from sunrise to sundown, nonstop! The kind of day when flipflops or sandals are de rigueur.
It's the kind of day when even I, not the world's most dedicated salad lover, makes a salad just to celebrate.
So, here's my grilled lamb salad on romaine lettuce, drizzled with a tart lemony-creamy dressing and showered with an aged Andante dairy goat cheese called Etude. I love the simple tang of this easy-peasy salad dressing and the Etude added a little quiet funk to the whole thing.
The last time we had lamb London broil, I had forgotten that it's a pretty tough cut, so this time I sliced it thinly across the grain after grilling and resting - a good move! The whole salad sang with flavor. I opened every door and window in the house, inviting in the fresh air and sunshine of spring.
Spring Salad Dressing
1 Tbs mayonnaise (I use the stuff in the blue jar)
1/2 lemon, juiced
Freshly ground pepper
A generous grating of Andante Etude aged cheese (or you could use good Parmesan, if you can't find the Etude)
Whisk together the mayo and lemon juice. You can use pepper if you like but the cheese is salty, so hold off on the sodium chloride until you have tasted. Add the cheese to the dressing, or simply grate it over the dressed lettuce.