Recipe: Hearts of Romaine with Artichokes and Preserved Lemon Vinaigrette

charboneau_romainesalad.jpg

Photo by Regina Charboneau


This light salad will balance out the heaviness of the baked tomatoes stuffed with Natchez spinach.

Preserved Lemons:
    • 1 dozen medium lemons
    • 1/2 cup kosher salt
    • 6 cups water

Score lemons with a serrated knife from top to bottom (length-wise), every 1/2 inch, all the way around the lemon.

Add salt and cover with water (approx 6 cups should do it).

Bring to a boil and let them simmer for 20 minutes. Lemons should be soft but not falling apart.

Keep lemons in salt water and place in glass bottles for décor or in refrigerator.

Note: I use preserved lemons to roast chicken. I also use it for flavoring to bake fish.

Preserved Lemon Vinaigrette:
    • 1 preserved lemon
    • 1 medium shallot
    • 2 teas. cider vinegar
    • 2 packets Equal sweetener or 4 teas. of sugar
    • 2 tbls. Dijon mustard
    • 2 cups salad oil
    • 1 teaspoon of minced fresh tarragon is optional, but if you have it, it's a great addition.

In a blender, add preserved lemons, shallot, and cider vinegar. Put the top back on the blender and turn on until the lemons have been completely pureed. Remove the top and add the sweetener or sugar and Dijon mustard. Put the top back on and puree until all ingredients are evenly blended. If your blender has the plastic top that you can remove and pour oil in, that is best. If not slowly add oil, mix and repeat.

Hearts of Romaine and Artichoke Salad:
    • 3 hearts of romaine
    • 2 cups artichoke heart
    • 1/2 cup grated Parmesan or Romano
    • Capers optional

Mix all ingredients in a large salad bowl, add preserved lemon vinaigrette, and serve.

Presented by

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.

The Blacksmith: A Short Film About Art Forged From Metal

"I'm exploiting the maximum of what you can ask a piece of metal to do."

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.

blog comments powered by Disqus

Video

Riding Unicycles in a Cave

"If you fall down and break your leg, there's no way out."

Video

Carrot: A Pitch-Perfect Satire of Tech

"It's not just a vegetable. It's what a vegetable should be."

Video

An Ingenious 360-Degree Time-Lapse

Watch the world become a cartoonishly small playground

Video

The Benefits of Living Alone on a Mountain

"You really have to love solitary time by yourself."

Video

The Rise of the Cat Tattoo

How a Brooklyn tattoo artist popularized the "cattoo"

More in Health

From This Author

Just In