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

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

Provided by ltrodrigu

Number Of Ingredients 12

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.

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