Herb Salad with Pickled Red Onion and Preserved Lemon Recipe

Herb Salad with Pickled Red Onion and Preserved Lemon Recipe

  • 1/2 medium red onion, thinly sliced
  • 1 cup red wine vinegar
  • 1/2 cup sugar
  • 1/2 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
  • 1/2 cup dill sprigs
  • Olive oil and flaky sea salt (for serving)
  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.
  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.
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