A beautifully refreshing salad, the perfect compliment to a fatty meat like lamb or a fried fish dish. This was designed for Amalfi lemons but we have some beautifully thick skinned lemons in Greece also.
Ingredients (Serves 4)
- 2 thick skinned lemons
- 1 jar of artichokes in oil
- A small handful of almonds with skin on
- 2 tbsp finely chopped flat leaf parsley
- ½ whole grain mustard
- 1 tbsp sherry vinegar
- 1 tbsp good honey
- 2 tbsp extra virgin olive oil
- ½ fennel bulb
Method
Bring a saucepan with water to a soft boil. Add the two lemons and cover with a smaller saucepan to keep under water. Cook for 2-3 minutes, empty the water, refresh and repeat 2 more times. The third time leave in the saucepan to gently cook for 45-60 minutes whole. Remove the lemons from the heat, drain and leave to cool. Cut in half and remove all the pulp with a spoon. Use a knife to cut the skin into thin strips.
Blanch the almonds in softly boiling water for 90 seconds and remove the skins while still warm. Reserve.
Use a vegetable peeler to slice the fennel bulb thinly.
To make the dressing, whisk in a small jug the sherry vinegar, honey and mustard. Add the olive oi a drop at a time whisking vigorously so as to create an emulsion.
Drain the artichokes into a salad bowl. Add the lemon strips, fennel shavings, almonds and parsley, Add the dressing and toss to mix well.