1 dozen lemons
1 tablespoon Kosher salt
2 cups sugar
1 cup grappa
After cutting, be sure to pick out any seeds from the lemon slices. Mix the salt and sugar together. Cover the bottom of a small glass container with a layer of salt/sugar; Layer on one of the sliced lemons, and cover with a layer of the salt/sugar mixture. Repeat this until all the lemon slices are covered. Add 1 cup grappa. Seal the container and leave on the counter for 3 days.
Place salad on top of the cured lemon. Garnish with black caviar and chives. Enjoy!
More recipes from Frungillo Caterers’ new taste kit coming soon…