Meyer lemons have surged in popularity over the last few winters, but if this flowery, sweet citrus is still new to you, you may still be discovering the best ways to use them. Most Meyer lemon recipes I’ve found are for desserts, and as much as I’d love to indulge in Meyer lemon souffles, Meyer lemon upside-down cake and Meyer lemon curd, I’m putting a halt to the number of sweets coming out of my oven. Enter the Meyer Lemon Radicchio Salad—a refreshing (and guilt-free) way to enjoy Meyer lemons in savory form.
Here the entire Meyer lemon—rind and all—is chopped into bite-sized pieces and tossed into the salad. Briny bites of feta, creamy chickpeas and slightly bitter radicchio are fitting companions for the sweet-tart Meyer lemon: each ingredient is unique, each complements the other. A delicate floral aroma and bursts of yellow, purple and green color call to mind the bounty of summer, but the use of citrus classifies this salad as a winter dish. Bright, crisp, light—if this dish is wintry, then it must be winter on the Greek isles. And quite frankly, that sounds better than any dessert.
Serve this salad alongside broiled fish, grilled chicken or turkey kebabs.
1 Meyer Lemon, washed and chopped into ½-inch pieces, seeds removed
1 cup chopped Vidalia or other sweet onion (I cut the amount in half and used red onion)
1 cup fresh parsley, chopped
1 15-oz. can chickpeas, drained and rinsed
2 cups sliced radicchio
¼ cup crumbled feta
2 Tablespoons fresh Meyer lemon juice
3 Tablespoons extra virgin olive oil
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Make the Salad
Combine all ingredients in a large bowl and toss to coat evenly.
And because the magazine provides nutrition facts, I’ll include ‘em so you can feel great about eating this salad:Per serving: 215 calories; 2 g saturated fat; 7 g unsaturated fat; 6 mg cholesterol; 26 g carb; 222mg sodium; 8 g protein; 7 g fiber.