C – This Meyer Lemon Week really has some interesting recipes.
The only one that seemed simple to me was the shortbread cookie recipe I made on Monday. Yesterday’s Meyer lemon salsa was crazy amazing. But, it will keep getting better. Promise.
I am not a big fan of radicchio. Ever since Jim tried grilling it one time, I never wanted to eat it again. It was one of the most bitter things I have ever eaten. I swore off eating it.
I guess if I really want to be a good foodie, I have to try things a few times before I pass judgment. Besides, I don’t think radicchio should be grilled. The fresh stuff actually tastes really good and not too bitter. When I found this recipe for Meyer Lemon Radicchio salad, I knew I wanted to try it. It would give me a chance to experiment with radicchio … the right way.
One thing I love about Meyer lemons is that you can eat the entire fruit, skin and all. That is what this recipe calls for. I never eaten the entire piece of citrus before until Luke made this for Thanksgiving I remember how much of a flavor explosion it was in my mouth. I knew I had to try them again in this salad.
|Meyer Lemon Week: Meyer Lemon Radicchio Salad|
- 1 Meyer lemon, chopped into ½ inch pieces and seeds removed
- 1 cup of sweet onion, diced
- 1 cup fresh parsley, chopped
- 1 cup radicchio, sliced
- ¼ cup crumbled feta cheese
- 2 Tbsp Meyer lemon juice
- 3 Tbsp extra virgin olive oil
- 1 to 2 Tbsp of sugar (depending on your desired taste)
- Salt and pepper to taste
- In a medium bowl, place everything and toss until coated with dressing.
- Serve immediately.
I was surprised how good this salad was. It’s slightly bitter from the radicchio. You really don’t notice it much. It has a nice tart taste, but having the salty feta balances out really well. I enjoyed this salad. But, make sure to eat it immediately. The bitterness of the radicchio continues to grow as it marinates with the Meyer lemon vinaigrette.
I am so glad I tried this recipe. I was a bit reluctant, but it turned out great.