Photo by Regina Charboneau
This light salad will balance out the heaviness of the baked tomatoes stuffed with Natchez spinach.
• 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.
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