Title: Italian Lemon And Mint Salad
Categories: Rick, Stein
Yield: 4 servings

2 lg Italian lemons
1 Pinches dried chilli flakes
1/2 Clove garlic; finely chopped
1 Handful fresh mint leaves;
-coarsely
Chopped; salt
50 ml Extra virgin olive oil

1 Peel off the lemon zest with a small sharp knife and discard (or use in
another recipe). Cut each into wedges and cut each wedge across into chunky
slices. Put in a large shallow dish and sprinkle over the chilli flakes,
garlic and salt. Scatter over the mint, drizzle over the olive oil and turn
all over gently until well mixed.

Converted by MC_Buster.

Recipe by: Rick Stein

Converted by MM_Buster v2.0l.