Summer is upon us, and one of my favorite things about the season are fresh, chilled salads. They make a great snack, side dish, or even a light lunch. This time of year, there are always at least one, and up to three or four, different kinds of chilled salads in our fridge. One of my favorites is Tabbouleh, a Middle Eastern dish made with coarse bulgur wheat, tomatoes, cucumbers, and parsley. It’s fresh and light, with the brightness of lemon juice, and I learned a tip from the amazing folks at America’s Test Kitchen that makes every bite a burst of amazing summer flavors.
Lamb shoulder chops marinated in olive oil, salt, pepper, garlic, onion and a squeeze of lemon. Seared in a hot iron pan and cooked to medium-rare. Served with toasted Israeli couscous “risotto” with lemon butter, tossed with ribbons of baby zucchini and yellow squash and cubes of sautéed patty pan squash from Windeater Acres.
More pictures after the jump. Questions? Ask away 🙂