insalata di cedro e sedano
for 6
1 large cedro lemon
inner white hearts and leaves of 2 heads celery
150 g rocket leaves
2 large, fresh red chillies
Maldon salt and freshly ground black pepper
juice of 1 lemon
spicy new season extra virgin olive oil
Peel off any discoloured or rough parts of the lemon skin. Wash the lemon and slice across very finely like leaves. Wash the celery hearts and slice at an angle. Wash the celery leaves and finely chop. Wash the rocket leaves and spin dry. Cut the chillies in half lengthways, and remove the seeds. Finely slice.
Mix the sliced lemon and celery together in a bowl. Add the chopped celery leaves and the chilli, and season generously with salt and pepper. Pour over the lemon juice and drizzle with olive oil. Serve with the undressed rocket leaves.