Parsley, Mint and Cucumber Salad with Preserved Lemon
A staple of Moroccan
and Middle Eastern cooking, commercially available preserved lemons are sold at Middle Eastern markets. If you prefer to preserve your own lemons, try Jerry Traunfeld's recipe (see below), which will keep for about six months once refrigerated. But plan ahead as these need about eight days to ready. The salad
will keep, covered, in the refrigerator for up to one day.
- ¼ cup thinly sliced, commercially preserved lemons
- 1 clove garlic, minced
- 2 Tbs. fruity extra virgin olive oil
- ½ cup coarsely chopped fresh spearmint
- 2 cups lightly packed Italian parsley leaves, stems removed, washed and spun dry
- 1 medium-sized cucumber, peeled, seeded and cut in ¼-inch dice
- Freshly ground black pepper to taste
- 4 large lemons, preferably organically grown
- ½ cup coarse kosher salt
- 2 to 3 cups freshly squeezed lemon juice
To make Preserved Lemons:
1. Wash and quarter lemons. Using tip of paring knife, remove any visible seeds. Sprinkle 2 tablespoons salt in 1-quart, wide-mouth canning jar.
2. Drop 4 lemon quarters in jar, and sprinkle with another 2 tablespoons salt. Continue to layer lemons and salt in jar. Pour in enough lemon juice to fill jar. Screw on lid, shake and, if necessary, top off jar with more lemon juice.
3. Leave jar at room temperature for about 6 to 8 days, shaking it daily, or until peel softens and pith turns from white to pale yellow throughout.
To make Salad:
4. Stir together preserved lemon, garlic, olive oil and mint in mixing bowl.
5. Add spearmint, parsley leaves and cucumber to bowl, season generously with black pepper and toss well. Serve salad chilled or at room temperature.