Moroccan Salad with Preserved Lemons
Preserved lemons are one of the unique flavors of Moroccan cuisine — you find them in tagines, stews, sauces, and simply served on the side as a garnish. I finally got around to making a batch of my own and have since been sampling them in whatever strikes my fancy. In this case, I wanted to see what they’d be like in a salad when I paired them with pinenuts, beets, and tomatoes. The verdict? A tart-sweetness that blends wonderfully with a pomegranate-and-balsamic dressing.
To make your own preserved lemons, start with well-washed organic lemons (you’ll be eating the skins). How many you use will depend on the size of your jar — a Mason-sized jar, for example, only holds two or three lemons. Choose a container that’s non-metallic, has a good seal, and is sparkling-clean. To prepare the lemons, make four incisions into each one (as though you’re going to cut them into quarters) to make “pockets.” Stuff each pocket with coarse sea salt and smash the lemon into the jar, compressing it. Repeat with each lemon, then add enough lemon juice (you may need twice as many lemons for their juice alone) to completely cover the lemons. This is very important — if you don’t add enough lemon juice, they’ll mold! (As I found out with my first batch.) Cap tightly and store in a cool, dark place for about a week before transferring it to the refrigerator. Turn it upside down every day for the first week or two to make sure that all parts of the lemons are equally brined. After about six weeks, the rinds will be soft and tender, with an intriguing lemony bitter-sweetness. Just be sure to thoroughly rinse the lemons before using — otherwise, they’ll be far too salty. Properly-jarred preserved lemons will last for several months in the refrigerator.
Moroccan Salad with Preserved Lemons
For the dressing, combine in a small bowl or jar and mix thoroughly:
1/2 tsp. mustard seeds
1 tsp. dried mint
1 tsp. dried oregano
1 T. pomegranate molasses*
1 T. balsamic vinegar
3 T. extra-virgin olive oil
*If you don’t have pomegranate molasses, you could use tamarind juice or lemon juice. You may want to add 1 tsp. of honey to off-set the added sourness of tamarind or lemon.
For the salad, toss together:
A handful of green beans, simmered for 5 minutes and then drained and chopped
One or two roasted (or canned) beets with the skins removed, diced into chunks
Two or three tomatoes, diced
A handful of pinenuts (raw or roasted, whichever you prefer)
Mixed salad greens
A few slices of preserved lemons, either mixed directly into the salad or served as garnishes
Combine salad fixings with dressing and serve immediately.
Enjoy!
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Tags: moroccan, preserved lemons
