Insalata di limone
Preparation - Easy Serves 4
A truly unusual salad that makes an excellent accompaniment to grilled meats. In Italy we have two very sweet lemons - the lumie and the perretto - but they are rarely imported. We suggest you look for lemons that are smooth-skinned with thin rinds. If your lemons are very sour, add sliced oranges to taste. Or add some sliced fennel or a small head of lettuce, torn into bite-size pieces.
4 small, thin-skinned lemons (OR - SUBSTITUTE) 3 oranges
Wash the lemons in tepid water with kitchen soap and cut off the ends. Optionally, peel the lemons or oranges if you don't want the peel on.
Note: This salad should be eaten as soon as it is made. It can wait a little while, but it is not recommended for leftovers. For a more delicate flavor, marinate the garlic in the oil and discard before dressing the salad.