Red Onion, Parsley and Preserved Lemon Salad

Makes 6 servings

3 cups thinly sliced red onions

1/2 cup coarsely chopped fresh flat-leafed parsley leaves

2 tablespoons olive oil

1/8 preserved lemon

1/3 cup preserved lemon juice or fresh lemon juice, to taste

1 large garlic clove

1/4 teaspoon ground coriander

a pinch cayenne

kosher salt

In a bowl cover

3 cups thinly sliced red 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

1/2 cup coarsely chopped fresh flat-leafed parsley leaves

2 tablespoons olive oil

peel of 1/8 preserved lemon, cut into julienne strips

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

kosher salt to taste

Let stand, stirring occasionally, 15 minutes.

Adapted from The Best of Gourmet, 1995 Edition

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