Goodness, is it Wednesday already? With Easter just around the corner, I’ve been busy getting things together (i.e., vacuuming the house — for once and doing *gasp* laundry) and have become rather delinquent with these weekly salads. Here’s a salad that is full of bright, seasonal flavors. It’s not exactly a diet salad, but in these parts, fried goodness is allowed and encouraged every once in a while.
Recently, Jim M. commented on my post on Moules Marinière and mentioned having tried Meyer lemons as part of a seafood tempura dish at Highlands in Birmingham, Michigan. I have yet to make it out to Birmingham to try out the restaurant but I’ve been itchin’ to try that meyer lemon tempura. So, I made them recently and added them to a salad of red leaf and pan-seared baby octopus. After thinly slicing the meyer lemons, I coated them with cornstarch (and lightly shook them to remove excess cornstarch) before dipping them into the tempura batter. The recipe for that can be found here. I served the salad with a quick dressing of [1 part meyer lemon juice + 3 parts olive oil + S&P]. The meyer lemon tempura added a nice, crispy and refreshing contrast to the salad. I would suggest serving one lemon tempura for each salad.