From The Cook and the Gardner by Amanda Hesser
2 lemons
1/4 cup kosher salt
Halve and juice one lemon. Cut the other lengthwise into 8 sections. Sprinkle the sections with salt. Reassemble the lemon and pack into a small jar. Sprinkle with the remaining salt and pour the lemon juice over it. Store in refrigerator for at least 4 days. Shake the jar from time to time.
Serving suggestions:
Peas, mint, and olive oil
salads
couscous
roasted chicken
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