Low Lemon salade

This salted lemon from the Low Countries is the perfect fresh, tart condiment for salads or stews. In the tasting room of the fruitslagers, Cul Sec In the restaurant, we use it in a fresh salad of young leaves.

• 1 Low Lemon
• A few handfuls of leafy greens such as wild spinach, purslane, or radish leaves
• Green herbs such as parsley or chives
• A splash of magnolia vinegar
• A splash of (rapeseed) oil
• A lick of mustard or mustard caviar

Preparation:

• Mix the mustard, oil, and vinegar into a dressing.
• Tear the leafy greens into coarse pieces and garnish with the herbs.
• Remove the seeds from the Low Lemon and cut into thin slices.

Tip from the fruit butcher: use the juice from the Low Lemon as a substitute for lemon juice in a cocktail!