Seasonal Recipes

Herb Salad with Pickled Red Onion and Preserved Lemon

SERVINGS: MAKES ABOUT 4 CUPS

½ medium red onion, thinly sliced
1 cup red wine vinegar
½ cup sugar
½ 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
½ cup dill sprigs
Olive oil and flaky sea salt (for serving)


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.

Source : Bon Appetit