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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