Makes 6 servings
3 cups thinly sliced red onions
½ cup coarsely chopped fresh flat-leafed parsley leaves
2 tablespoons olive oil
⅛ preserved lemon
⅓ cup preserved lemon juice or fresh lemon juice, to taste
1 large garlic clove
¼ 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
½ cup coarsely chopped fresh flat-leafed parsley leaves
2 tablespoons olive oil
peel of ⅛ preserved lemon, cut into julienne strips
⅓ cup preserved lemon juice or fresh lemon juice, to taste
1 large garlic clove, minced
¼ 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