Preserved Lemon Pomegranate Winter Salad Recipe 45 Food

PRESERVED LEMON & POMEGRANATE WINTER SALAD RECIPE - (4/5)

Preserved Lemon & Pomegranate Winter Salad Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 12

Ingredients

QUICK REFRIGERATOR PRESERVED LEMONS (1 1/2 CUPS):
3 lemons, scrubbed and very thinly sliced
1/4 cup large-crystal kosher salt, such as David's
1/4 cup olive oil
PRESERVED LEMON & POMEGRANATE WINTER SALAD:
6 ounces (8-cups) baby arugula
1/2 cup pomegranate seeds
1/2 cup sliced almonds, lightly toasted
3 preserved lemon slices (recipe below), chopped
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

Combine lemons and salt in a large nonreactive bowl. Cover and refrigerate at least 12 and up to 24 hours. Uncover, then pour olive oil over lemons. Lemons keep, refrigerated, up to 2 weeks. SALAD: Combine the arugula, pomegranate seeds, almonds, and preserved lemons in a salad bowl. Add the olive oil and toss to combine. Season with salt and pepper to taste. Serve with Kubaneh.

PRESERVED LEMONS

Preserved Lemons image

Provided by Ina Garten

Categories condiment

Yield 2 to 3 lemons

Number Of Ingredients 2

Ingredients

2 to 3 lemons
2 tablespoons kosher salt

Steps:

Preheat the oven to 250 degrees F.
Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

PRESERVED LEMON & TOMATO SALAD WITH FETA

Preserved lemon & tomato salad with feta image

Light and crunchy, tart and fruity, this simple Moroccan salad is great served with fresh, crusty bread, or as part of a vegetarian spread

Provided by Good Food team

Categories Vegetable

Time 15m

Number Of Ingredients 8

Ingredients

4 large fresh tomatoes , deseeded and cut into thick strips
1 large red onion , thinly sliced
1 preserved lemon , pulp removed and rind cut into thin strips (see tip)
200g pack feta cheese
2 tbsp olive oil
juice ½ lemon
small bunch each flat-leaf parsley and mint, finely shredded
crusty bread , to serve

Steps:

Put the tomatoes, onion and lemon in a shallow bowl or platter. Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.
Toss gently just before serving along with chunks of warm, crusty bread.

Nutrition Facts : Calories 215 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.49 milligram of sodium

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