Preserved Lemon & Pomegranate Winter Salad

Preserved Lemon & Pomegranate Winter Salad

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  • Prep Time


  • Total Time


  • Servings



  • For Quick Refrigerator Preserved Lemons (Makes: 1½ cups):

  • 3

    lemons, scrubbed and very thinly sliced

  • ¼

    cup large-crystal kosher salt, such as David’s

  • ¼

    cup olive oil

  • For Preserved Lemon & Pomegranate Winter Salad

  • 6

    ounces (8 cups) baby arugula

  • ½

    cup pomegranate seeds

  • ½

    cup lightly toasted sliced almonds

  • 3

    preserved lemon slices (recipe below), chopped

  • 2

    tablespoons olive oil

  • kosher salt

  • freshly ground black pepper


Make Quick Refrigerator Preserved Lemons: 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. Make 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. (see 'Breads')


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