sevendayweekender – To a northern palate, accustomed to the muted browns and greens of local apples and pears, the lemon can feel almost theatrical. Its intense yellow hue is startling in its brightness—joyful, punchy, and unignorable. Lemons represent freshness and sunlight, and they offer more than just visual delight. They are zesty, spritzy, tart, and often evoke optimism. A ripe lemon is full and unapologetically vibrant, its vividness standing as a sensory exclamation mark. In spring cooking, few ingredients do as much heavy lifting in lifting flavours. Whether it’s adding acid to balance fats or brightness to temper sweetness, lemon brings dishes to life. It is not just an ingredient; it is a mood, a statement, a little sunburst on the plate.
Sardinian Fregola and Spring Vegetable Salad with Ricotta and Almonds
Fregola, a rustic pasta from Sardinia, adds texture and a gentle smokiness to any dish. Cooks make it by rolling semolina into tiny balls, then toasting them until golden. This process creates a nutty, roasted flavor that pairs beautifully with seasonal vegetables. In this spring salad, you boil the fregola until al dente, then cool it. You toss it with sweet green peas and raw courgette ribbons, which add freshness and crunch. You drizzle in generous amounts of olive oil, then add lemon zest and juice for brightness and shine. Chopped herbs like mint, dill, and parsley lift the flavors with herbal freshness. Once combined, you dot the salad with large spoonfuls of fresh ricotta. You finish by scattering toasted almonds on top, adding a satisfying crunch. Serve this salad with grilled fish or chicken, or enjoy it on its own as a light and vibrant lunch.
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How to Prepare a Bright and Balanced Fregola Salad
To make this fregola salad, start by boiling 250g of fregola in well-salted water for 8–10 minutes. Add 150g of frozen peas one minute before the end of cooking. Drain the mixture and rinse briefly under cold water to stop the cooking process. Stir occasionally as it cools to keep the pasta from sticking. Once cooled, season the fregola generously with salt, black pepper, 50–60ml of good extra-virgin olive oil, and the zest and juice of one lemon. Taste and adjust the seasoning. Slice three small courgettes into thin ribbons or strips using a peeler or sharp knife. Toss the courgettes through the fregola, then mix in a handful of chopped fresh herbs. Spread the salad on a platter, dollop with 150g of ricotta, sprinkle with toasted flaked almonds, and drizzle with extra olive oil. Serve immediately for the best texture and flavour.
Creamy Baked Fennel with Lemon, Pecorino, and Optional Anchovy
This creamy fennel bake is inspired by a dish from the Seahorse restaurant in Dartmouth, known for pairing fennel with baked fish. It’s elegant and deeply savoury, making it suitable as a side or a meal in itself. Begin by trimming 1kg of fennel bulbs and slicing them thinly. Blanch the fennel slices in salted boiling water for three minutes, then drain thoroughly. Meanwhile, warm 300ml of double cream and 50ml of milk with a garlic clove, chopped fennel fronds, and half the zest of one lemon. Stir in half of 80g grated pecorino cheese once heated. Arrange the fennel slices in a buttered gratin dish, scatter over chopped pieces of a lemon quarter, and pour the cream mixture over. Remove the garlic. Mix the remaining pecorino with 30g of coarse breadcrumbs and the rest of the lemon zest. Sprinkle this topping over the dish. Drizzle with olive oil and dot with anchovies, if using. Bake at 190C for about 40 minutes, until bubbling and golden.
Serving and Pairing Tips for a Savoury Spring Gratin
This creamy fennel gratin works as both a luxurious side and a light main course. Its richness is balanced by lemon’s acidity and the sharpness of pecorino. If serving as a main dish, accompany it with a crisp, lemon-dressed green salad or grilled sourdough bread. It also makes an excellent side for roasted pork, herbed chicken, or delicate white fish like cod or hake. For a vegetarian version, simply omit the anchovies. Roasted chopped almonds can be added to bring extra crunch and depth. This dish is best served hot, straight from the oven, when the cream is bubbling and the top is golden and crisp. The fennel softens beautifully in the cream and retains just enough bite to avoid becoming mushy. It’s a simple dish elevated by thoughtful details—and by the ever-brightening touch of lemon.
