Printer Friendly

Main-dish salads from the barbecue.

Meats, hot from the grill, team with grain, vegetables, fruit

THE CONTRAST OF HOT and cold plays a role equal to the seasonings in creating the character of these main-dish salads. Meats hot off the grill rest on top of cool salads. As you cut the meat, juices seep into the ingredients below, and as you eat, the warm moistness of the meat is a foil for the salad textures.

The salads feature lamb and barley, turkey and tomatoes, and pork with apple, all with leafy greens.

Grilled Lamb Chops with Barley Salad

1 1/4 cups pearl barley, rinsed and drained 2 1/2 cups regular-strength chicken broth 1 clove garlic, minced or pressed 1 head (4 to 5 oz.) Belgian endive, rinsed and drained 1/4 cup minced fresh or 2 tablespoons dried mint leaves 1/4 cup minced fresh or 2 tablespoons dried basil leaves 1/4 cup seasoned rice vinegar (or rice vinegar plus 1 teaspoon sugar) 1/2 teaspoon coarsely ground pepper 8 boned loin lamb chops (about 1 1/3 lb. total), cut about 1 inch thick, fat trimmed 4 large butter lettuce leaves, rinsed and crisped Fresh basil or mint sprigs (optional)

The salad. Combine barley, broth, and garlic in a 3- to 4-quart pan over high heat. Cover, bring to a boil, and simmer until barley is tender to bite, about 30 minutes. Pour barley into a bowl; stir often until cool.

Reserve 8 endive leaves. Cut remaining endive into thin strips. To the cool barley, add the endive strips, minced mint and basil, vinegar, and pepper; mix well. Wrap endive leaves and barley salad separately and airtight; chill until cold, at least 1 hour or up to 1 day.

The meat. Place lamb chops on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds). Cook, turning once, until meat is browned but still pink in the center (cut to test), 7 to 9 minutes.

To serve. On 4 dinner plates, arrange lettuce leaves and top equally with barley salad. Set 2 chops on each salad. Garnish with reserved endive leaves and basil sprigs. Serves 4.

Per serving: 500 cal. (22 percent from fat); 41 g protein; 12 g fat (4.1 g sat.); 57 g carbo.; 133 mg sodium; 101 mg chol.

Grilled Turkey with Two-tone Tomato Salad

1/4 cup balsamic or red wine vinegar 2 tablespoons salad oil 2 tablespoons Dijon mustard 3 cups (about 1 lb.) yellow cherry tomatoes, stemmed and rinsed 2 cups lightly packed (about 2 oz.) arugula or fresh basis leaves, rinsed and drained 4 boned, skinned turkey breast slices (about 3/4 lb. total), 1/4 to 1/3 inch thick 3 large (about 1 1/3 lb. total) firm-ripe tomatoes, rinsed 3 tablespoons shredded parmesan cheese Salt

The salad. In a large bowl, mix vinegar, oil, and mustard; set aside 3 tablespoons. Cut cherry tomatoes in half and mix with dressing. Cut arugula into fine slivers. If making ahead, wrap tomatoes and arugula separately and airtight, and chill up to 1 day.

The meat. Rinse turkey and pat dry; brush with some of the reserved dressing. Set meat on a grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level for only 4 to 5 seconds). Cook, turning once and brushing with remaining dressing, until slices are white in thickest part (cut to test), about 4 minutes.

To serve. Slice large tomatoes equally onto 4 dinner plates. Mix cherry tomatoes and arugula. Set turkey on sliced tomatoes; top with cherry tomato mixture and cheese; add salt to taste. Serves 4.

Per serving: 242 cal. (39 percent from fat); 25 g protein; 11 g fat (2.2 g sat.); 14 g carbo.; 394 mg sodium; 56 mg chol.

Grilled Pork with Greens and Apple

1 pork tenderloin (about 3/4 lb.), fat trimmed 1/4 cup cider vinegar 2 tablespoons extra-virgin olive oil or salad oil 1/2 teaspoon coarsely ground pepper 8 to 10 cups (about 1/2 lb.) rinsed, crisped bite-size pieces mixed salad greens (mesclun) 2/3 cup packed Roquefort or other blue cheese, crumbled 1 large (about 1/2-lb.) red apple 1 tablespoon lemon juice Salt

The meat. Ignite about 60 charcoal briquets on firegrate in a barbecue with a lid. When coals are well covered with gray ash, about 30 minutes, push half to each side of firegrate. Let burn until coals are medium-hot (you can hold your hand at grill level for only 3 to 4 seconds).

Lay meat in center of grill (not over coals); cover barbecue and open vents. After 10 minutes, turn meat over. Cook until meat in center registers 155|degrees~ or is no longer pink (cut to test), 10 to 15 minutes longer.

The salad. Meanwhile, in a bowl, mix vinegar, oil, and pepper. Add salad greens and crumbled blue cheese; mix gently and pour onto a large platter.

Core and cut apple into thin wedges and mix with the lemon juice. Arrange slices alongside the salad greens, on 1 or both ends of the platter.

To serve. Cut pork into 1/4-inch-thick slices and lay in center of platter; pour juices from pork over meat. Add salt to taste. Serves 4.

Per serving: 294 cal. (52 percent from fat); 25 g protein; 17 g fat (6.2 g sat.); 11 g carbo.; 435 mg sodium; 81 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Author:Weber, Christine B.
Publication:Sunset
Date:Apr 1, 1993
Words:926
Previous Article:They are Easter cookie eggs.
Next Article:A century of light in downtown Los Angeles.
Topics:

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters