Our neighbors served this salad to us on Sunday night, and it was so heavenly, I had to have it again. Soon. I can tell it will become a favorite summer recipe, as it requires no cooking.
Now, before the vinaigrette:
I used some sweet lemons I picked up over the weekend, but think that before we eat, I’ll do a final spritz with a plain ol’ lemon lemon, to kick up the tartness. Perhaps a bit more salt, too, as I went light in the vinaigrette.
We’ll be eating this with halibut. A delicate meal before we carve the 15-turned-12-layer cake!