Magazine article Sunset

Main-Dish Salads from the Barbecue

Magazine article Sunset

Main-Dish Salads from the Barbecue

Article excerpt

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. …

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