Salad of Red Onions, Parsley, and Preserved Lemons
Salads • European
Description
The juice in which the lemons are preserved can sometimes be bitter—if that’s the case, use freshly squeezed lemon juice instead.
Ingredients
- Parsley ½ bunches
- Spanish onions 2 heads
- Olive Oil 2 spoons
- Canned Lemons ⅓ glasses
- Grated Lemon Zest 1 tablespoon
- Garlic 1 clove
- Ground coriander ¼ spoons
- Cayenne Pepper a pinch
- Ocean salt to taste
Step-by-Step Guide
Step 1
Slice two large red onions into thin half-rings, place them in a bowl, cover with cold water, and let them soak for half an hour. Then drain them in a colander and gently pat dry with paper towels.
Step 2
Remove the leaves from the parsley, cut the zest of the preserved lemon into thin strips, and finely chop the garlic. Combine all of this in a large bowl along with the onion and the remaining ingredients, and let it sit for fifteen minutes, stirring occasionally.
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