The new year has got me in the mood to try new salad options! I've been trying to dream up new ways to incorporate some kind of warm element in my salads. Because, baby, it's cold outside! I saw the idea for fried lemon zest in the latest Martha Stewart Living and I thought it would make an excellent salad topper. The result: amazing! Each crunchy bite also offered up a pop of citrus. Plus frying zest makes your whole kitchen smell amazing (unlike most fried food experiments. Ha!). Simply heat a little oil in a pan and add your zest when it's hot. You only need to let it fry for about 30 seconds until it begins to brown. Remove from heat and strain over paper towels to remove excess oil.
I used the zest from 2 lemons for this salad. I then used the juice from those lemons for the citrus dressing. Combine lemon juice with 1/4 cup olive oil, a splash of rice vinegar and salt + pepper. I had planned to add poppy seeds but then I found I was out. Oh well, it was still super tasty. Enjoy! xo. Emma
P.S. I would love to add a spicy salad. Does anyone have a recommendation?