Insalata di Limone (Lemon Salad) from my latest cookbook Food of the Italian South is the perfect foil to a plate of fried squid or fish.
Get the recipe below and find Food of the Italian South wherever books are sold.
INSALATA DI LIMONE
Serves 6
6 untreated organic lemons (I like Meyer lemons), seeded and cut into thin, bite-size pieces
Handful of fresh mint leaves, torn
1 teaspoon peperoncino or red pepper flakes
3 tablespoons extra-virgin olive oil
Sea salt
In a medium bowl, combine the lemons, half 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.
Tip: A lot of this dish is about making a strongly flavored citrus fruit subtler, which is achieved, in part, by making thin slices: Halve the lemons. Slice each half into thirds lengthwise, then crosswise into 1/8-inch-thick slices—or thinner, if you can!