Pared Lemon Zest

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Nigella's recipe for Asparagus, Radish And New Potato salad celebrates spring with seasonal ingredients. The baby new potatoes are steamed with mint and lemon to add extra flavour.

Pared lemon zest is different to grated zest as pared zest is in large strips. The easiest way to pare lemon zest is to use a vegetable peeler (also known as a y-peeler, one with a blade that swivels slightly). Use the blade of the peeler to peel strips of zest from the skin of the lemon, being careful not to cut away the bitter pith. Don't press too hard into the skin of the lemon and using a quick, slight side-to-side motion as you peel can help to avoid cutting away the pith. Try if possible to use unwaxed lemons, otherwise wash the lemon with soapy hot water, rinse and dry well before you start to pare the zest.