Name: Herb Salad with Pickled Red Onion and Preserved Lemon
Yield: Makes about 4 cups
Ingredients: ½ medium red onion, thinly sliced; 1 cup red wine vinegar; ½ cup sugar; ½ preserved lemon, flesh removed, peel sliced into thin strips; 1 cup cilantro leaves with tender stems; 1 cup mint leaves; 1 cup parsley leaves with tender stems; ½ cup dill sprigs; Olive oil and flaky sea salt (for serving)

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Dan Monick

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

Recipe notes