Red Onion, Parsley, and Preserved Lemon Salad Recipe

Name: Red Onion, Parsley, and Preserved Lemon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
In a bowl cover onions with cold water and soak 30 minutes.
2
Drain onions well and pat dry between layers of paper towels.
3
In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
4
Dry lemons well and cut each into 8 wedges.
5
In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity).
6
Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid.
7
Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice.
8
Add oil to cover lemons and store, covered and chilled, up to 6 months.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Red Onion, Parsley, and Preserved Lemon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Onion, Parsley, and Preserved Lemon Salad

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