Lemon Salad
Description
A specialty of the colorful city of Fes in Morocco. This acts as a sauce for simple baked or broiled fish.
Prep time: 30 minutes
Serves 4
Prep time: 30 minutes
Serves 4
Ingredients
4 lemons
1 onion, finely chopped
4 tablespoons chopped fresh flat-leaf (Italian) parsley
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
12 black olives, pitted and chopped
salt
olive oil
1 onion, finely chopped
4 tablespoons chopped fresh flat-leaf (Italian) parsley
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
12 black olives, pitted and chopped
salt
olive oil
Instructions
Peel the lemons and remove all of the white pith. Separate into segments by cutting through and removing the membrane. Dice the segments and place in a salad bowl. Add the onion, parsley, paprika, cayenne, cumin and olives to the lemons and toss to mix. If you think the salad needs salt, add a little. Then drizzle on just a bit of olive oil, toss lightly to coat and serve slightly chilled or at room temperature.
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