Marinated lemon salad

Marinated lemon salad

By
From
Citrus
Photographer
Mowie Kay

You should use large, sweet lemons for this salad. And whilst I like this on its own as a side salad, you can also use it as a base, or as a textured dressing – try tossing the whole lot with white beans or lentils, or perhaps with a big pile of rocket. Or eat with a fresh, mild curd cheese.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cut the pith and skin off 3–4 lemons, depending on size, then slice into rounds, flicking out the pips as you go. Arrange over a plate and sprinkle with a few sprigs of rosemary. Season with salt then drizzle over some olive oil. Leave to stand at room temperature for a few hours if possible. Lightly toast 2 tbsp flaked almonds in a frying pan. Sprinkle these over the lemons and serve.
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