Preserved Lemon & Pomegranate Winter Salad

By ltrodrigu

Winter salad made with lemons you easily preserve yourself. The lemons brighten up the dish and add a nice citrus flavor.

Ingredients

• QUICK REFRIGERATOR PRESERVED LEMONS (1 1/2 CUPS):
• 3 lemons, scrubbed and very thinly sliced
• 1/4 cup large-crystal kosher salt, such as David’s
• 1/4 cup olive oil
• PRESERVED LEMON & POMEGRANATE WINTER SALAD:
• 6 ounces (8-cups) baby arugula
• 1/2 cup pomegranate seeds
• 1/2 cup sliced almonds, lightly toasted
• 3 preserved lemon slices (recipe below), chopped
• 2 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper

Preparation

Step 1

Combine lemons and salt in a large nonreactive bowl. Cover and refrigerate at least 12 and up to 24 hours. Uncover, then pour olive oil over lemons. Lemons keep, refrigerated, up to 2 weeks.

SALAD:

Combine the arugula, pomegranate seeds, almonds, and preserved lemons in a salad bowl. Add the olive oil and toss to combine. Season with salt and pepper to taste.

Serve with Kubaneh.