| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1994 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Thinly sliced red onions |
| 1/2 |
c |
Coarsely fresh flat-leafed parsley leaves |
| 2 |
tb |
Olive oil |
|
|
Peel of 1/8 preserved lemon cut into; plus 1/3 cup |
|
|
; julienne strips, preserved lemon |
|
|
; juice or fresh |
|
|
; lemon juice to |
|
|
; taste |
| 1 |
lg |
Garlic clove; minced |
| 1/4 |
ts |
Ground coriander |
|
|
A pinch cayenne; or to taste |
|
|
Coarse salt to taste |
| 4 |
lg |
Lemons; (preferably |
|
|
; thin-skinned), |
|
|
; scrubbed (about 6 |
|
|
; ounces each) |
| 2/3 |
c |
Kosher salt |
| 1 |
c |
Fresh lemon juice; (from about 5 large |
|
|
; lemons) |
|
|
Olive oil |
INSTRUCTIONS
PRESERVED LEMONS
To prepare salad:
In a bowl cover onions with cold water and soak 30 minutes. Drain onions
well and pat dry between layers of paper towels. In a bowl stir together
onions with remaining ingredients and let stand, stirring occasionally, 15
minutes.
To make Paula Wolfert's Seven-Day Preserved Lemons:
Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt
and transfer to a glass jar (about 6-cup capacity). Add lemon juice and
cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons
stand at room temperature 7 days, shaking jar each day to redistribute salt
and juice. Add oil to cover lemons and store, covered and chilled, up to 6
months. Makes 4 preserved lemons.
Serves 6 as a first course.
Gourmet August 1994
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