RED ONION, PARSLEY, AND PRESERVED LEMON SALAD

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Red Onion, Parsley, and Preserved Lemon Salad image

Categories     Salad     Onion     Side     Vegetarian     Wheat/Gluten-Free     Lemon     Summer     Parsley     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a first course

Number Of Ingredients 13

3 cups thinly sliced red onions
1/2 cup coarsely fresh flat-leafed parsley leaves
2 tablespoons olive oil
peel of 1/8 preserved lemon cut into julienne strips, plus 1/3 cup preserved lemon juice or fresh lemon juice to taste
1 large garlic clove, minced
1/4 teaspoon ground coriander
a pinch cayenne, or to taste
coarse salt to taste
Preserved Lemons:
4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed
2/3 cup coarse salt
1 cup fresh lemon juice (from about 5 large lemons)
olive oil

Steps:

  • 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.

Cynthia Ferrer
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This salad is so bad, it made me want to vomit.


Mihle Tamba
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This salad is the worst salad I have ever eaten.


gul afsar
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This salad is a waste of time. I would not recommend it.


Fasi Ghouri
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This salad is not as good as I expected. I think I'll try a different recipe next time.


Dakota Layman
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This salad is a bit too oily for my taste. I think I'll use less olive oil next time.


Umaimasaboor Umaimasaboor
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I found this salad to be a bit bland. I think I'll add some more salt and pepper next time.


Coach Kylye
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This salad is a bit too tangy for my taste. I think I'll use less preserved lemon next time.


allen james
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I'm not a fan of preserved lemon, but I still enjoyed this salad. The flavors were well-balanced, and the dressing was light and refreshing.


Mariya Khatun
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This salad is perfect for a summer picnic or potluck. It's light and refreshing, and it's easy to transport.


Hemraj Aryal
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This salad is a great way to get your daily dose of vegetables. It's also a good source of vitamins and minerals.


jorden pulliam
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I love the tangy flavor of the preserved lemon in this salad. It really adds a lot of depth of flavor.


Nargis Masum
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This salad is a great way to use up leftover parsley. It's also a nice side dish for grilled chicken or fish.


Iremide Aridunnu
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I'm not a huge fan of red onion, but I really enjoyed this salad. The flavors were well-balanced, and the dressing was light and refreshing.


Stevie Dixon
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This salad is so simple to make, but it's packed with flavor. I love the combination of the red onion, parsley, and preserved lemon.


Caelan Jordan
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I love the pop of color that the red onion adds to this salad. It's also a great way to get some extra vegetables into your diet.


GIDEON SEGBE
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This salad is a great way to use up leftover red onion and parsley. It's also a nice change of pace from the usual green salad.


Shakir Khan
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I've made this salad several times now, and it's always a crowd-pleaser. It's so easy to make, and the results are always delicious.


Meliodas Thabiso
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This salad was a hit at my dinner party! The flavors of the red onion, parsley, and preserved lemon were perfectly balanced, and the dressing was light and refreshing.