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Herb and Tomato Salad with Preserved Lemons (Emeril Lagasse) Recipe

Herb and Tomato Salad with Preserved Lemons (Emeril Lagasse) Recipe

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Herb and Tomato Salad with Preserved Lemons (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp red wine vinegar
1 tsp preserved lemon juice
1/2 tsp toasted cumin seeds
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper plus 1/2 tsp
3 to 4 large tomatoes, cored and cut into wedges
1 tbsp preserving brine from preserved lemons
1/4 cup finely chopped preserved lemon rind from preserved lemons
1/4 cup roughly chopped fresh cilantro leaves
1/4 cup roughly chopped fresh parsley leaves
1/2 cup thinly sliced red onions
1 head butter lettuce, washed, cored, and quartered
2 to 3 dozen medium size fresh lemons, washed and patted dry
1/2 cup coarse sea salt, plus more if desired
1 (2-quart) glass jar with a non-metal lid*, sterilized
extra-virgin olive oil , for storing

Directions:

In a small bowl, combine the vinegar, preserved lemon juice, and cumin seeds. Slowly whisk in the olive oil until it is all incorporated. Adjust seasonings with salt and pepper, to taste.
Place tomato wedges in a separate bowl. Season the tomatoes with the preserving brine, and additional salt and 1/2 teaspoon pepper. Add the chopped lemon rind, cilantro, parsley, and red onions, tossing to coat well. Taste and adjust seasoning with salt and pepper as needed. Drizzle a small amount of the dressing over the tomato mixture and toss to combine.
Arrange lettuce on 4 salad plates. Top with equal amounts of the tomato mixture and drizzle with additional dressing, if desired. Serve immediately.
Preserved Lemons:
Cut the bud end off of 12 of the lemons, and slice them in half crosswise. In a mixing bowl, toss the cut lemons generously with the salt and place in the sterilized jar. Juice enough lemons to completely cover the cut lemons with liquid. Pour the juice into the jar. Use a wooden spoon to gently press the lemons down into the jar. Secure the lid and let sit in a cool dry place for 1 week. It is important to shake the jar daily to redistribute the liquid and salt. After 1 week, top the jar off with olive oil and store in the refrigerator.
The lemons, can sit in the brine mixture longer than 1 week if desired, and will keep in the refrigerator for at least a year.
*The acid from the lemons may corrode a metal lid.
Yield: 1 quart

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	228.17 Kcal (955 kJ)
Calories from fat	146.01 Kcal
		% Daily Value*
Total Fat	16.22g	25%
Cholesterol	32.68mg	11%
Sodium	14472.97mg	603%
Potassium	508.51mg	11%
Total Carbs	17.92g	6%
Sugars	9.82g	39%
Dietary Fiber	2.43g	10%
Protein	3.77g	8%
Vitamin C	33mg	55%
Iron	1mg	6%
Calcium	46.4mg	5%

Amount Per 100 g
Calories	81.3 Kcal (340 kJ)
Calories from fat	52.03 Kcal
		% Daily Value*
Total Fat	5.78g	25%
Cholesterol	11.64mg	11%
Sodium	5156.81mg	603%
Potassium	181.19mg	11%
Total Carbs	6.38g	6%
Sugars	3.5g	39%
Dietary Fiber	0.86g	10%
Protein	1.34g	8%
Vitamin C	11.7mg	55%
Iron	0.4mg	6%
Calcium	16.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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