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ltrodrigu

Preserved Lemon & Pomegranate Winter Salad

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Winter salad made with lemons you easily preserve yourself. The lemons brighten up the dish and add a nice citrus flavor.

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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

Details

Servings 8
Preparation time 15mins
Cooking time 735mins

Preparation

Step 1

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.

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