Remembering Lawry's
Posted
Fri, 05/27/05
I used to make salads with almost every meal when I lived with my parents after the end of my second marriage in 1999. We usually grilled steaks or hamburgers most weekends. My job was to make the salad. Since my mother kept Lawry's seasoned salt on hand, I typically sprinkled lettuce with the spice after adding other ingredients.
Lawry's has a unique flavor I enjoy. I was recently reading a newsletter from the Food Network, where they included recipes from Australian chef Neil Perry in which he uses a different flavor of the seasoned salt. The following dish sounds the most appetizing to me:
Barbequed Asparagus, Potato & Mushroom Salad
2 TBS Lawry's Lemon Pepper Spice Blend
In separate bowls, season the vegetables with Lawry's Lemon Pepper Spice Blend. Preheat the barbeque to hot and make sure the grill bars are clean. Place the asparagus on the grill. Cook for three minutes, turn over, and cook for another two minutes. Remove asparagus from the grill and set aside. Add the red onion then the field mushrooms to the grill. Turn after a few minutes. When the onions and mushrooms have softened, transfer them to a bowl. Cut the asparagus in half on an angle and add to the bowl with the onions and mushrooms. Roughly slice the potatoes into rounds while still warm, and add to the mixture. Add the extra virgin olive oil and lemon juice. Gently mix with the rest of the ingredients. Serve at once. Yield: Four servings.
I'm not sure what the first bit of olive oil is for (second item on list of ingredients), as it doesn't say in the recipe. I'm assuming it's used to brush the vegetables while they're on the grill.
At any rate, I think the salad would make the perfect side dish on a summer's day. In my case, it would be a complete noontime meal.
To get the simple recipe for homemade Lawry's, click here.
Tags: Grilling;
Herbs & Spices;
Potatoes;
Mushrooms; Salads
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