This recipe is adapted from a Sicilian Lemon Salad recipe in my second book, The I Love Trader Joe’s Party Cookbook (Ulysses Press, November 2010). It was inspired by an amazing culinary trip we led to Sicily. (If you are interested in our travel excursions, to Tuscany, Provence, Sicily and other fabulous food destinations, please visit us at The gorgeous Sicilian lemons aren’t available here, but Meyer lemons make a great substitution.

2 Meyer lemons
1 Cara Cara orange or 2 blood oranges
1 (4-ounce) bag mâche lettuce or ½ (7-ounce) bag arugula
1/2 red onion, thinly sliced
2 green onions, thinly sliced
1/4 cup olive oil (we used Katz December’s New Oil)
Salt and pepper

Cut both ends off the lemons. Set a lemon on one end on a cutting board, and using a paring knife, follow the curve of the lemon from top to bottom, cutting off the peel and pith. Repeat with the other lemon. Cut between the membranes, removing the segments of flesh from both lemons. Reserve extra juice from the membranes. Repeat the supréming technique with the oranges. Toss the greens with the onions and lemon segments. Lightly salt the salad ingredients, then add any reserved lemon juice and olive oil and toss again. Adjust seasoning to taste with salt and pepper.

Recipes Copyright © Cherie Mercer Twohy and Ulysses Press. All rights reserved.

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