Italian
Lemon Salad
by Cucina con Ruben · 548K subscribers on YouTube
A refreshing summer salad made with lemons, peaches, mint, and basil, perfect as a starter or side dish. Quick to prepare in just 10 minutes, it opens the appetite with its bright acidity and sweet fruit.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 10
- Difficulty
- easy
Ingredients
9 items- 3 pcsLemonsUse untreated lemons. Two for zest and wedges, one extra for juice.
- Pesche (tabacchiere)A few, choose firm peaches.
- 2 pcsSpring Onions
- MintA handful, torn.
- BasilA handful, torn.
- Olive OilTo taste for the citronette.
- SaltTo taste.
- PepperTo taste.
- Aceto (facoltativo)(optional) — A splash for the scallion soaking water.
Method
- Grate the zest from the lemons.
- Cut the lemons into slices, then into small wedges, removing any seeds.
- Take half of one lemon and squeeze its juice; squeeze another lemon for juice. Set aside.
- Slice the scallions thinly and soak them in cold fizzy water with a little vinegar to mellow their flavor.
- Prepare the citronette: In a bowl, mix olive oil, salt, pepper, lemon juice, and a little lemon zest. Whisk to emulsify.
- Cut the peaches into slices.
- Drain the scallions.
- In a large bowl, combine the lemon wedges, peach slices, drained scallions, torn basil and mint.
- Pour the citronette over the salad and mix well.
- Let the salad marinate for 10-15 minutes.
- Serve with crusty bread (optional) and garnish with fresh peach slices, basil, and mint.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
