RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Red Onion, Parsley, & Preserved Lemon - pareve
Serves 6 as a first course. 3 cups thinly sliced red onions* 1/2 cup coarsely fresh flat-leafed parsley leaves 2 tablespoons olive oil peel of 1/8 preserved lemon cut into julienne strips 1/3 cup preserved lemon juice or fresh lemon juice to taste 1 large garlic clove, minced 1/4 teaspoon ground coriander a pinch cayenne, or to taste coarse salt to taste In a bowl, cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes. *When I make this, I think I will try using white or yellow onions and sprinkle them with powdered sumac. --- Preserved lemons are from Moroccan cuisine and are used in Sephardic cooking. "The peel, pulp, and juice squeezed from the lemons can all be used. Sometimes, however, the juice and preserving brine, can be bitter; use fresh lemon juice in that case." [_Gourmet_ magazine, August, 1994.] Paula Wolfert's Seven-Day Preserved Lemons ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed 2/3 cup koshering salt 1 cup fresh lemon juice (from about 5 large lemons) olive oil Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons. Ruth Gourmet August 1994 food.epicurious.com/db/recipes/recipesH/4/12484.html
