insalata di cedro: citron salad

A few weeks ago we escaped for two days to the Amalfi coast. We were headed to Ravello and rather than wind our way down the breathtaking – but hair raising – Amalfi drive, we cut over the mountain road inland.

The road is equally stunning, cutting through the mountain pass and skirting through several small villages. Along the way I of course spotted several produce stands I made a mental note to stop by on our way back home. Heaped high with bright yellow lemons and citrons, I knew I’d want to stock up for Rome.

As it turned out our friend Tom, who we were visiting in Ravello, loaded us up with his own lemons, so the lemon stop became more of a citron stop.

Citrons, or Cedri in Italian, look like lemons on steroids. Ever since David Lebovitz was tweeting about them this winter, I’ve become a bit obsessed. David was lamenting the fact that they were very hard to find in Paris, and when he did they were very expensive. So even though I wasn’t quite sure what I would do with one, I was determined to find one.

Which I did, back in February. I was all set to use David’s candied peel recipe (he eventually managed to track some down). But then…well, it was kind of time consuming. And really, how was I going to use all that candied peel? So my gorgeous citron became my gorgeous centerpiece on the dining room table.

Still, I knew there must be some local use for cedri, since you really do see them all over this area of Amalfi. I was determined not only to buy a few, but also to have a chat with the lady selling them.

Everything was going according to plan as we headed down the mountain ridge. And then the heavens opened up. It didn’t  just start raining. It was a complete deluge. Rivers of water started filling the steep streets.

Still, I was not to be deterred. As the rain poured down, thunder boomed and lightening streaked across the black sky I raced out of the car and under the awning of the citron lady.

Not only was she selling them, she was growing them. Right there next to her stand was a tree with more cedri than I had ever seen in my life. I wish I could have gotten more photos, but, well, I didn’t want to drown my camera.

While both of us hovered under the dripping awning, the signora suggested that I use the cedro to make this local salad.

Mission accomplished. One big beautiful cedro in my bag, and one very nice recipe in my notebook.

And David, if you are reading this: the citron cost 1.10 euros. I’ll get one for you next time.






Insalata di Cedro (Citron Salad)
(serves four)

1/2 of a citron
salt
1/4 cup olive oil
1/4 cup fresh lemon juice
1/3 cup olives

To prepare the citron cut it in half and carefully peel just the bright yellow part of the rind off. This outer layer is very bitter, and you want to use just the sweet white pith.

Cut the peeled citron into easily manageable slices, about 1 inch thick, and trim away the central pulp and discard it. (the pulp in citrons is not like lemon pulp, it’s very dry)

Slice the citron into thin strips, as thin as you can get them, and place them in a bowl.

Mix the olive oil and lemon juice together and toss with the citron slices. You’ll notice that the citron is very porous and will absorb the dressing very quickly. So drizzle the dressing on slowly, a bit at a time, tossing as you go. Sprinkle with sea salt and toss well.

Let the salad sit for about an hour so that the dressing is absorbed. Have a taste and see if it needs more dressing or salt.

Add olives, and serve.

This salad has a very delicate, lemony almost floral taste that goes very well with fish. You can also use the leftovers, chopped more finely, to add to grain salads.