Herb Salad with Pickled Red Onion and Preserved Lemon
Photo by Dan Monick
You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.
Recipe information
Yield
Makes about 4 cups
Ingredients
1/2 medium red onion, thinly sliced
1 cup red wine vinegar
1/2 cup sugar
1/2 preserved lemon, flesh removed, peel sliced into thin strips
1 cup cilantro leaves with tender stems
1 cup mint leaves
1 cup parsley leaves with tender stems
1/2 cup dill sprigs
Olive oil and flaky sea salt (for serving)
Preparation
Step 1
Place onion in a small heatproof bowl. Bring vinegar and sugar to a boil in a small saucepan, stirring to dissolve sugar. Pour over onion and let cool.
Step 2
Drain onion and place in a medium bowl; add preserved lemon, cilantro, mint, parsley, and dill and toss to combine. Drizzle lightly with oil, season with salt, and toss again to coat.
Recipe notes
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