Italian lemon and mint salad

Yield: 4 servings

Measure Ingredient
2 larges Italian lemons
1 \N Pinches dried chilli flakes
½ \N Clove garlic; finely chopped
1 \N Handful fresh mint leaves; coarsely
\N \N Chopped; salt
50 millilitres Extra virgin olive oil

1 Peel off the lemon zest with a small sharp knife and discard (or use in another recipe). Cut each into wedges and cut each wedge across into chunky slices. Put in a large shallow dish and sprinkle over the chilli flakes, garlic and salt. Scatter over the mint, drizzle over the olive oil and turn all over gently until well mixed.

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Recipe by: Rick Stein

Converted by MM_Buster v2.0l.

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