Worth a trip

Herb Salad with Pickled Red Onion and Preserved Lemon

Name: Herb Salad with Pickled Red Onion and Preserved Lemon
Cuisine: middle_eastern
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)

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.
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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions