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.
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.
- 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.
- Parsley: 0.5 bunch
- Preserved lemon peel: 1 teaspoon
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- Preserved lemon juice (brine): 0.3 glass
- Ground coriander: 0.3 teaspoon
- Cayenne pepper: pinch
- Sea salt: to taste
