How did you eat pork chops growing up? If you’re of a certain age, I’ll bet it was with a side of applesauce or maybe homemade mashed potatoes.
Both pair perfectly with pork, so I’m not throwing shade on mom or grandma. But since it’s spring, when fresh greens such as arugula and baby spinach are widely available, why not substitute a simple salad dressed in a zesty, lemony vinaigrette?
Sheela Prakash’s latest cookbook, “Salad Seasons: Vegetable-Forward Dishes All Year,” has one such recipe. Only instead of making it with lemon juice, vinegar and mustard, Kitchn’s senior contributing editor uses the entire lemon — rind, pulp, juice and all.
“Might sound nothing short of crazy,” she writes in the headnotes, “but it’s no-waste brilliance at its best.”
When mixed with honey, toasted almonds and a generous glug of olive oil, lemon’s vibrant peel, bitter pith and lip-puckering flesh “make for a complex vinaigrette that’s unlike anything you’ve had before.”