Izmir Salatasi – Izmir Salad


  • DRESSING AND MARINADE: 3 cups extra virgin olive oil Juice from, 6 lemons Lemon zest from, 2 lemons, finely grated, 3 tablespoons finely chopped fresh mint, 4 tablespoons chopped salad burnet Salt and pepper, to taste
  • FOR LAMB: 1/2 marinade recipe, 1 tablespoon finely chopped fresh dill, 12 lamb chops
  • SALAD: 4 cups arugula, washed, 1/2 cup Italian parsley, coarsely chopped, 3/4 cup European cucumbers, halved and thinly sliced, 3 fresh tomatoes, peeled, seeded, and cut into wedges, 2 tablespoons pine nuts, toasted, 3/4 cup purple onions, fine julienne S


Combine ingredients for dressing/marinade; reserving half for salad. Add dill to remaining half and marinate chops in this for at least one hour, preferably overnight.

Combine arugula, parsley, cucumber, tomato, and onion, and dress with olive oil-lemon mixture. Adjust seasonings with salt and pepper.

Arrange on plate with grilled lamb chops. Garnish greens mixture with toasted pine nuts.

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