Red Onion, Parsley and Pickled Lemon Salad

6 servings

45 minutes

This salad of red onion, parsley, and salted lemons is a simple yet refined blend of freshness and zest. Its roots trace back to European cuisine, where harmony of flavors and minimalism in preparation are valued. Red onion adds a light sweetness softened by cold water, while parsley brings vibrant green freshness. Salted lemon, a rare and aromatic ingredient, adds an unusual citrusy tang that enriches the dish's flavor. Delicate notes of garlic and coriander enhance the aromatic composition, while the mild heat of cayenne pepper provides subtle warmth. This salad is perfect as an appetizer or side dish for meat and fish dishes, complementing them with freshness and bright flavors. Its infusion before serving allows the ingredients to unfold, creating a perfect balance of taste.

Energy value per serving

• Calories: 83.8
• Proteins: 0.9g
• Fats: 6.8g
• Carbohydrates: 5.2g

Ingredients

• Parsley: 0.5 bunch
• Red onion: 2 head
• Olive oil: 2 tbsp
• Juice of preserved salted lemon: 0.3 glass
• Zest of preserved salted lemon: 1 tsp
• Garlic: 1 clove
• Ground coriander: 0.3 tsp
• Cayenne pepper: pinch
• Sea salt: to taste

Cooking steps

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

   Required ingredients:

   • Red onion: 2 heads

2. Tear off the parsley leaves, cut the salted lemon zest into thin strips, and finely chop the garlic. Mix everything in a large bowl with the onion and other ingredients, and let it steep for fifteen minutes, stirring occasionally.

   Required ingredients:

   • Parsley: 0.5 bunch
   • Zest of preserved salted lemon: 1 teaspoon
   • Garlic: 1 clove
   • Olive oil: 2 tablespoons
   • Juice of preserved salted lemon: 0.3 glass
   • Ground coriander: 0.3 teaspoon
   • Cayenne pepper:  pinch
   • Sea salt:  to taste