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1
Preserved Lemon Vinaigrette: In a mixing bowl, stir together all the ingredients.
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2
Season, to taste, with a little more salt and some pepper.
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3
You should have about 1 cup of dressing.
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4
Set aside.
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5
You should have some bigger, thicker pieces of hearts of palm, and some smaller, thinner pieces.
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6
Put the bigger pieces of the hearts, in a non-reactive dish and cover them with 3/4 cup of the Preserved Lemon Vinaigrette.
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7
Cover with plastic wrap and marinate in the refrigerator for 2 hours.
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8
Drain the marinated hearts of palm and wrap each piece in a piece of ham.
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9
After the pieces are wrapped, cut them into 1/2-inch thick rings.
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10
Slice the larger pieces into 1/4-inch thick rings and set aside.
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11
Drape half of each serving plate with the remaining Parma ham.
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12
In a mixing bowl, toss the mesclun with the sliced small hearts of palm, 4 teaspoons of extra-virgin olive oil and season, to taste, with salt and pepper.
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13
Mound some of the greens in the center of each serving plate.
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14
Place the ham wrapped rounds around the salad.
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15
Drizzle the remaining lemon vinaigrette around each plate and garnish with the julienned Preserved Lemon Peel.
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Serve immediately.
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17
Use a sharp knife to cut each lemon lengthwise not quite completely into quarters, starting at the flower end and leaving the quarters attached at the stem end.
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18
In a large, non-reactive mixing bowl, stir together the salt and 1 cup of the sugar.
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19
Add the lemons, toss to combine them evenly with the salt-and-sugar mixture, cover with plastic wrap, and refrigerate, stirring occasionally, for 30 days.
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20
Bring the remaining 4 cups of sugar and the water to a boil in a large saucepan, stirring occasionally.
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21
Remove from the heat and set this simple syrup aside.
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22
Remove the lemons from the sugar-salt mixture.
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23
Place them in another saucepan of enough cold water to cover them completely.
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24
Bring the water to a boil.
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25
Drain off the water and repeat with more cold water.
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26
Repeat again twice more for a total of 4 boilings and changes of water.
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27
Drain again and add the lemons to the pan of simple syrup.
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28
Bring to a boil.
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29
Remove from the heat, let the lemons cool in the syrup, and then remove and discard everything but the yellow-colored outer rind of the peel.
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30
Refrigerate in the syrup for up to 1 month, covered.
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31
The preserved lemon peel will keep for 1 month covered in the refrigerator, and can be used in any recipes that call for lemon juice or zest, or can be diced and tossed with cooked vegetables.
