Sunshine in a bowl, otherwise known as MasterChef Irini Zortzoglou’s Cooked Amalfi lemons, artichoke and almond salad (her recipe below). I was lucky enough to go to Irini’s Christmas in the Mediterranean feast to showcase Costa d’Amalfi lemons and other Protected Geographic Indication (PGI) products, and fell in love with these lemons. I could not stop eating this salad – the boiled lemon rind is so aromatically tart and refreshing, and I already knew I had a soft spot for perfectly prepared globe artichokes (especially when I’m not the one to prepare them). So enthused was I with the salad that I was hastily refilling my plate and shoving it in when the table started to be cleared for dessert. I explained that it was just too good to stop eating to Irini, and mentioned that I would try it out on my three-and-a-half year old, as she often eats the lemon from drinks and has a liking for capers, olives and anything tart. Reluctantly passing her my plate and moving on to the sweet treats (it’s a hard life), I contented myself with being delighted with something else, when she returned with a takeout box of the salad, so Ivy could try it! It was the best gift.
On a personal note, this was my first press event in a looooong time. After having a baby, then Covid, then having another baby (this time during Covid), I haven’t felt all sorts of different types of confident to get back out there and life has seemed easier hiding behind my recipes and photo shoots at home. But it’s time to rejoin that world and this event was such a wonderful first one back. Thanks to the information and awareness-raising campaign on Protected Geographic Indication (PGI), Mediterranean Aperitivo, PR agency Cutlass Communication and, of course, the talented Irini Zortzoglou for inviting me. I was inspired by all the PGI products, not just the lemons; they are Vermouth di Torino, Pecorino Toscano cheese and Greek Kalamata olives. Look them up!
Irini Zortzoglou’s Cooked Amalfi lemon, artichoke, fennel and almond salad
This is a versatile recipe, which really champions Amalfi lemons and let’s them shine through in all their glory. It can be vegan if you swap out the honey for agave nectar or even a pinch of sugar if you have nothing else, and works well as a starter with crusty bread, or an accompaniment to fish or chicken, or any main meal. As said, I was happy eating it all by itself.
Serves 4
2 Amalfi lemons
40g skin-on almonds
½ fennel bulb
2 tbsp finely chopped flat leaf parsley
1 jar of artichokes in oil, drained
70g rocket
1 tbsp sherry vinegar
1 tbsp good honey (or vegan alternative)
½ whole grain mustard
2 tbsp extra virgin olive oil
Bring a saucepan with water to a soft boil. Add the two lemons and cover with a smaller saucepan to keep under water. Cook for 2-3 minutes, empty the water, refresh and repeat twice. Refill the pan with boiling water and gently cook, refilling with water when needed, for 1 hr, until very soft.
Remove the lemons from the heat, drain and leave to cool. Cut the lemons in half and, with a spoon, remove and discard all the pulp. Use a sharp knife to cut the skin into thin strips and transfer to a serving bowl.
Blanch the almonds in softly boiling water for 90 seconds, then drain. Remove and discard the skins while the almonds are still warm. Add the almonds to the serving bowl, then, using a vegetable peeler, thinly slice the fennel bulb into the bowl. Stir in the parsley, drained artichokes and rocket, and combine thoroughly.
To make the dressing, whisk the sherry vinegar, honey and mustard in a small jug. Add the olive oil a drop at a time, whisking vigorously, so you have an emulsion. Pour the dressing over the salad and toss to mix well.
(Ivy didn’t like it but she did try it)
