Salad of Red Onions, Parsley, and Preserved Lemons

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

The juice in which the lemons are preserved can sometimes be bitter—if that’s the case, use freshly squeezed lemon juice instead.

Ingredients

Parsley - ½ bunches
Spanish onions - 2 heads
Olive Oil - 2 spoons
Canned Lemons - ⅓ glasses
Grated Lemon Zest - 1 tablespoon
Garlic - 1 clove
Ground coriander - ¼ spoons
Cayenne Pepper - a pinch
Ocean salt - to taste

Step by Step guide

Step 1

Slice two large red onions into thin half-rings, place them in a bowl, cover with cold water, and let them soak for half an hour. Then drain them in a colander and gently pat dry with paper towels.

Step 2

Remove the leaves from the parsley, cut the zest of the preserved lemon into thin strips, and finely chop the garlic. Combine all of this in a large bowl along with the onion and the remaining ingredients, and let it sit for fifteen minutes, stirring occasionally.