Wednesday, July 8, 2009

There She Goes Again.

There are certain flavor combos that just always seem to work (assuming the quality of ingredients is good)...basil + tomatoes + mozzarella, beets + goat cheese, bacon + anything, and of course, lemon + goat cheese + asparagus.

Now, I've already posted one LGCA ('s gonna take off like EVOO) recipe on here, but I swear that this one is different. See, instead of pasta it's made with couscous and farro; the asparagus is cut into 2-inch pieces rather than 1-inch pieces; there are almonds instead of tarragon; and the goat cheese is crumbled not melted. If that's not entirely different, I don't know what is.

Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese from The Kitchn.

Aren't you glad you read all the way through instead of just dismissing this as another one of those LGCA (like wildfire, I say) recipes?


  1. Beets and goat cheese? I must try this imnmediately.

  2. Here's a simpler recipe to start.

    Variations on this salad are a staple on most restaurant menus out here.



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