kwormann
05-13-2001, 05:15 AM
We had Greek Lamb Salad from Cooking Light, June 1994, page 123 and Fresh Mozzarella,Tomato,and Basil Couscous Salad from CL 2000 along with chilled asparagus, baklava and a nice Cabernet.
WOW! The lamb salad was a nice treat (I say treat because we rarely eat meat, and boy do we pick an espensive one when we do!!!) The recipe says to cook the lamb then marinate it for 8 hours then add it to the salad. I LOVE hot things put on greens and cheese, so I marinated it raw for 8 hours then pan fried quickly before placing on the greens. We used the cheese that I raved about in a prior post...Drunken Goat Cheese.
The couscous salad was also good...not tons of flavor, but a nice contrast to the great lamb salad flavor.
Im on a cooking frenzy this weekend, so more reviews to come.....
Kim
WOW! The lamb salad was a nice treat (I say treat because we rarely eat meat, and boy do we pick an espensive one when we do!!!) The recipe says to cook the lamb then marinate it for 8 hours then add it to the salad. I LOVE hot things put on greens and cheese, so I marinated it raw for 8 hours then pan fried quickly before placing on the greens. We used the cheese that I raved about in a prior post...Drunken Goat Cheese.
The couscous salad was also good...not tons of flavor, but a nice contrast to the great lamb salad flavor.
Im on a cooking frenzy this weekend, so more reviews to come.....
Kim