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 information
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)
Need to make a substitution?
Preparation
Step 1
Place onion in a small heatproof bowl. Bring vinegar and sugar to a boil in a small saucepan, stirring to dissolve sugar. Pour over onion and let cool.
Step 2
Drain onion and place in a medium bowl; add preserved lemon, cilantro, mint, parsley, and dill and toss to combine. Drizzle lightly with oil, season with salt, and toss again to coat.
Nutrition Per Serving
Calculated for 8 servings: Calories (kcal) 60 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 15 Dietary Fiber (g) 1 Total Sugars (g) 13 Protein (g) 1 Sodium (mg) 550