Red onion, parsley, and preserved lemon salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Thinly sliced red onions |
| ½ | cup | Coarsely fresh flat-leafed parsley leaves |
| 2 | tablespoons | Olive oil |
| Peel of 1/8 preserved lemon cut into; plus 1/3 cup | ||
| ; julienne strips, preserved lemon | ||
| ; juice or fresh | ||
| ; lemon juice to | ||
| ; taste | ||
| 1 | large | Garlic clove; minced |
| ¼ | teaspoon | Ground coriander |
| A pinch cayenne; or to taste | ||
| Coarse salt to taste | ||
| 4 | larges | Lemons; (preferably |
| ; thin-skinned), | ||
| ; scrubbed (about 6 | ||
| ; ounces each) | ||
| ⅔ | cup | Kosher salt |
| 1 | cup | Fresh lemon juice; (from about 5 large |
| ; lemons) | ||
| Olive oil | ||
Directions
PRESERVED LEMONS
To prepare salad:
In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
To make Paula Wolfert's Seven-Day Preserved Lemons: Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.
Serves 6 as a first course.
Gourmet August 1994
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