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1
In a small bowl, combine the vinegar, preserved lemon juice, and cumin seeds.
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2
Slowly whisk in the olive oil until it is all incorporated.
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3
Adjust seasonings with salt and pepper, to taste.
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4
Place tomato wedges in a separate bowl.
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5
Season the tomatoes with the preserving brine, and additional salt and 1/2 teaspoon pepper.
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6
Add the chopped lemon rind, cilantro, parsley, and red onions, tossing to coat well.
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7
Taste and adjust seasoning with salt and pepper as needed.
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8
Drizzle a small amount of the dressing over the tomato mixture and toss to combine.
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9
Arrange lettuce on 4 salad plates.
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10
Top with equal amounts of the tomato mixture and drizzle with additional dressing, if desired.
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11
Serve immediately.
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12
Cut the bud end off of 12 of the lemons, and slice them in half crosswise.
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13
In a mixing bowl, toss the cut lemons generously with the salt and place in the sterilized jar.
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14
Juice enough lemons to completely cover the cut lemons with liquid.
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15
Pour the juice into the jar.
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16
Use a wooden spoon to gently press the lemons down into the jar.
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17
Secure the lid and let sit in a cool dry place for 1 week.
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18
It is important to shake the jar daily to redistribute the liquid and salt.
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19
After 1 week, top the jar off with olive oil and store in the refrigerator.
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20
The lemons, can sit in the brine mixture longer than 1 week if desired, and will keep in the refrigerator for at least a year.
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21
*The acid from the lemons may corrode a metal lid.
