Ingredients
-
4
-
12
-
12
-
1/4
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Lemon Salad, This recipe is Moroccan in origin and makes a piquant, refreshing appetiser For a touch of authenticity, serve several different Moroccan salads in small bowls at the beginning of a meal Im posting other salads for you to choose from This recipe is borrowed from The World of Spice and is posted for Zaar World Tour 2005 NOTE: The original recipe calls (not very helpfully in my opinion) for wine glass of olive oil So, how much oil is that? As standard sizes of wine glass are either for 125ml or 250ml Im going for the smaller, healthier option; which equates to about cup Feel free to add more if olive oil if you wish , I loved this, my hsuband thought the lemon bits were too much The problem might have been too large chunks Served with fish Very Very easy, I actually used a bit less oil and a bit more spice and made sure I removed all the pith from the lemons–as part of an array of Moroccan appetizers, this was delightful Thanks, Caroline!
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Steps
|
1
Done
|
Peel the Lemons and Chop the Flesh; Mix With the Rest of the Ingredients. |
|
2
Done
|
Garnish With Chopped Parsley and Serve. |
