Insalata di limone
Preparation - Easy
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
1/2 tsp coarse salt
freshly ground black pepper
2 T chopped fresh parsley
1 cup pitted black olives, Gaeta if possible, or oil-cured black olives
1 clove garlic, minced
2 T extra virgin olive oil
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.
Put a fork in one end of hold each lemon firmly, and slice as thinly as possible.
Remove the seeds.
Place the lemon slices in a serving bowl.
Add salt and pepper to taste, the parsley, olives, and garlic.
Dress with olive oil.
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.
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press