Spring is here at last—the fresh smell of spring in the air, a bouncy spring in our step as we step out the door, and spring on the plate, meaning light, fresh meals.
With the windows open and the sunlight shining in on my checkered kitchen floor, I decided to make a spring salad, using lamb’s lettuce, fromage frais, roasted walnuts, and honey.
Lamb’s lettuce is a tender spring lettuce with spoon-shaped leaves, common here in France and not so common in the U.S., probably. Try to use a softer lettuce like baby spinach or arugula.
Fromage frais is literally “fresh cheese”, very light in taste, almost like a thick yogurt. It’s perfect with still-warm roasted walnuts and honey/lemon dressing.
Spring Salad
Lamb’s lettuce
Fromage frais
Walnuts
Honey
Lemon
Salt and pepper
1. Roast the walnuts in a pan until dark brown and brittle, about 3-4 minutes. No oil is necessary.
2. Prepare a bed of lamb’s lettuce and top with the fromage frais, and warm walnuts. Drizzle honey on top and add a squeeze of lemon. Season with salt and pepper.
With the windows open and the sunlight shining in on my checkered kitchen floor, I decided to make a spring salad, using lamb’s lettuce, fromage frais, roasted walnuts, and honey.
Lamb’s lettuce is a tender spring lettuce with spoon-shaped leaves, common here in France and not so common in the U.S., probably. Try to use a softer lettuce like baby spinach or arugula.
Fromage frais is literally “fresh cheese”, very light in taste, almost like a thick yogurt. It’s perfect with still-warm roasted walnuts and honey/lemon dressing.
Spring Salad
Lamb’s lettuce
Fromage frais
Walnuts
Honey
Lemon
Salt and pepper
1. Roast the walnuts in a pan until dark brown and brittle, about 3-4 minutes. No oil is necessary.
2. Prepare a bed of lamb’s lettuce and top with the fromage frais, and warm walnuts. Drizzle honey on top and add a squeeze of lemon. Season with salt and pepper.
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