Sicilian lemon salad

insalata di limoni Ingredients (serves 4)

  • 2 tablespoons of extra-virgin olive oil
  • 2 very fresh lemons
  • 1 onion
  • 3 gr of sugar
  • sufficient cinnamon
  • A sprig of parsley
  • salt
  • Sicilian lemon salad


After having taken the yellow rind away, cut the lemons into small slices. Put the slices in a salad dish and dress with oil, cinnamon, sugar, chopped onion, parsley and a tablespoon of water. Let the salad stand for 20 minutes: the dish is ready to be tasted!
Vitamins and mineral salts? Pay attention to cooking
As you know, vitamins are poorly steady, they are sensitive to heat, to the presence of oxygen, light, acidifying substances and they are highly water-soluble. When foods are boiled the loss of vitamins and mineral salt is unavoidable and it is greater if the food is cooked in a lot of water, if it is too minced or if it is boiled too long. As to fruit and vegetables, therefore, always prefer steam cooking, or reduce boiling times and the amount of water, possibly taking care of covering the pot with a lid to keep steam. And moreover when they are fresh and seasonal, get used to eat also vegetables raw: courgettes, carrots, artichokes, spinach and cauliflower finely cut and dressed with a trickle of oil and a nice tablespoon of lemon juice are tasty, refreshing and low-calorie.
French teach us as to starters: crudité à volonté avant de manger! And starting a meal with fresh fruit or vegetables will provide you with a good supply of vitamins and mineral salts, it will satisfy you before and you will eat less.