Let’s talk about lemons.
What do I love about lemons and food? The flavors are bold, bright and add just that right touch. When I was coming up with recipes to add to this series, my mind literally went off into so many directions, as I had so many realizations how far these lemon inspired flavors could go. This recipe however was unexpected. Why? Because I hate to the of un-cooked lemon slices in food. In my beverages is one thing, but it my food, it’s a totally different story, but this recipe just works!
Let me rewind it back a little to a time where I absolutely despised the thought of making a salad. To me, salads weren’t creative enough. They were too, “one note”. I couldn’t be more wrong about salads. Salads can be as creative as the creator is. Salads can be very unique. They can build upon a combination of a variety of lettuces, aromatics, they can be served hot, partially hot, or cold. They can be all raw, or partially cooked. They can contain any variety of lettuces, or no lettuces at all.
Salads truly are da bomb dot com and then some. Oh, at don’t talk about the dressing. Even the most base of salads can turn awesome with the right, “that’s really good, what is that” dressing to go with. Salads have truly become my thing because, I’ve learned how to work them. #key
So anyways, back to this creation. I needed something light to go on the side of our meal one night. And I know that I always usually have some sort of salad cheese on hand, (like a feta or gorgonzola). I usually also almost always have a dried fruit of some sort (ie. dried cranberries, candied ginger, etc.) So I thought to myself, how can we make this salad completely complex, and yet totally basic at the same time? Well, the lemon slices were totally my wild card. Boo-yeah!
Lemon Feta Salad
Author: Things She Makes
4 cups of fresh arugula
1/2 cup of crumbled feta cheese
1 large lemon sliced and quartered (the bigger the lemon, the better)
1/2 cup of sweet and spicy candied pecans (Trader Joe’s)
1/4 cup of candied ginger, sliced
1/2 medium sized sweet onion, sliced
Add pre-rinsed and dried arugula to a large serving bowl.
Add in sliced onion, candied ginger, feta, and spicy pecans, in that order.
Arrange lemon slices on top.
Your salad is complete.
*Note: That the lemons in this recipe are not just for decoration, but before each person starts to eat their salad, they should squeeze the juice from the lemons over their serving.
The juice from the lemon and the way that the individual layers from this salad are arranged will make it’s own “dressing”. It is so delicious! If you try this, I want to hear from you! I would like to know if you loved it as much as I do! 🙂