Products Needed:
5 lemons
2 cups minced dill greens
1/2 lb olives, stuffed with pepper
2 tbsp vegetable oil
salt to taste
|
Directions: Cut out ramekins of 4 lemons, removing the pulp. Cut the remaining lemon and the pulp into dices, cut olives into circles.
Mix lemons and olives with dill, dress with salt, oil and stir well up.
Refrigerate the salad for 30 minutes, then put in prepared lemon ramekins.
|
