Lemon Salad Dressing, Grandfather's Recipe

In Sicily, we rely a lot on the ingredients produced by the island to create our food. The land around Mount Etna, the Mediterranean climate, sunny hot days and cold nights, coupled with volcanic soil, gives Sicilian beautiful lemons. Sicilian lemons have a unique sweetness and taste that can't be found anywhere else in the world.

Chef Giovanni would like to share a family which has been passed down for generations from his Grandfather' - Nonno Giovanni.

A 'NSALATA RI LIMUNA

The lemon salad is a staple dish, typically Sicilian. When live gives you lemon, you make a Lemon Salad!

Strong tastes and colourful, a Sicilian style gazpacho! Perfect to serve as an appetiser! In Trapani it is called "pani a 'nsalata".

Ingredients for 4 people

• 2 Large lemons

• Extra virgin olive oil

• Pepper

• Salt

• Sugar

• Parsley

• Leek

• Water

Cooking Method

• Choose two large lemons, or a pipittune, the dialect name of cedar, or even a "piretto" a variety of huge lemons with an albedo, the white pulp, very often.

• Remove only the yellow skin / peel and cut into thin slices.

• Season it with a little olive oil, pepper, a pinch of salt and a pinch of sugar.

• Add on a little bit of chopped parsley; and very thin slices of leek.

• Stir, let stand 15 minutes (a kind of marinade that softens the white pulp).

• Add 2 tablespoons of water, and eat with bread to soak.

If you do not combine water, this salad is a good side dish for fatty foods.

Enjoy your meal!