Today, I’m adding a little flavor to your week. You’re going to say, “Hmmm, that’s it?” But once you make this, keep it around and really use it, you will thank me, especially with summer just around the corner…we hope.
A couple of weeks ago, I dined at one of my favorite Chicago restaurants, Davanti Enoteca in Little Italy with my Stanford. The good thing about dining with Stanford is he is quick to figure out the food. We ordered a dish that we assumed would be fairly simple but realized quickly it was packed with flavor. The dish: grilled hearts of palm with tomatoes and marinated lemons. Sounds rather simple right? The lemons made me swoon…then I pulled apart the plate.
Stanford had the recipe down before I could flag down the waitress to interrogate her. Marinated Lemons. Brilliant. So, I’m sharing my version based on Stanford’s help of this essential condiment before summer gets underway…and you’re welcome because I know you will want to thank me.
Marinated Lemons
2 lemons, washed
Olive Oil
Juice of 2 limes
1 tsp salt
1 tsp sugar
2 tsp red pepper flakes
1 small jelly jar
After cleaning the lemons, use a mandoline to thinly slice them. While doing this, the pulp will macerate somewhat but add that to jar. Once the two lemons are sliced, put half in the jar. Squeeze 1 lime, sprinkle half salt, sugar and red pepper flakes and add enough oil to just cover. Use a fork to mix the lemon mixture in the jar. Repeat with remaining ingredients. The lemons should be covered with oil but not overflowing in the jar. Again, carefully use a fork to mix the ingredients. Put the lid on the jar and set aside for two days. After two days of marinating, the lemons will be ready to use.
I put my jar on the counter but you can also stick the lemons in the fridge. The lemons can be used endlessly. Grill some fish or chicken and top with a little marinated lemons. The process of marinating them breaks down the bitter rind a little to soften and flavor it while the pulp and oil balances out with a citrusy sweetness. I made wok-fried green beans and shallots then added the lemons on top. I also made a tuna salad by chopping the lemons and adding them to the mix, great tuna salad sandwich! Think of the lemons as a condiment that will finish off just about any dish, hot or cold. My jar was gone in a week!
