Herb Salad with Pickled Red Onion and Preserved Lemon
Info
Rating
Calories
133.0
Protein
2.0
Sodium
23.0
Description
You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.
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)
Directions
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.
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.
