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A staple of Moroccan and Middle Eastern cooking, commercially available preserved lemons are sold at Middle Eastern markets. If you prefer to preserve your own lemons, try Jerry Traunfeld’s recipe (see below), which will keep for about six months once refrigerated. But plan ahead as these need about eight days to ready. The salad will keep, covered, in the refrigerator for up to one day.
To make Preserved Lemons:
1. Wash and quarter lemons. Using tip of paring knife, remove any visible seeds. Sprinkle 2 tablespoons salt in 1-quart, wide-mouth canning jar.
2. Drop 4 lemon quarters in jar, and sprinkle with another 2 tablespoons salt. Continue to layer lemons and salt in jar. Pour in enough lemon juice to fill jar. Screw on lid, shake and, if necessary, top off jar with more lemon juice.
3. Leave jar at room temperature for about 6 to 8 days, shaking it daily, or until peel softens and pith turns from white to pale yellow throughout.
To make Salad:
4. Stir together preserved lemon, garlic, olive oil and mint in mixing bowl.
5. Add spearmint, parsley leaves and cucumber to bowl, season generously with black pepper and toss well. Serve salad chilled or at room temperature.
- Serving Size SERVES 4
- Calories 90
- Carbohydrate Content 6 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 55 mg
- Sugar Content 3 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g