Insalata di Limone (Lemon Salad)
A refreshing combination of thinly sliced lemons, fresh mint, fruity olive oil, and red pepper give this salad surprising depth and complexity.
Servings 6 people
- 6 organic lemons Meyer or variegated
- 1 handful fresh mint leaves torn
- 1 tsp peperoncino or red pepper flakes
- 3 tbsp extra-virgin olive oil high-quality
- sea salt
Halve the lemons lenghtwise and slice into paper-thin half-moons, about an 1/8-inch-thick or thinner. Discard any seeds. Stack the slices and cut into thirds.
In a medium bowl, combine the lemons, half of the mint, the peperoncino, and the olive oil. Season with salt and toss well. Set aside to marinate for at least 1 hour. Serve garnished with the remaining mint.
Calories: 64kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 1mg | Iron: 1mg