Red onion, Parsley, and Preserved Lemon Salad

ingredients

• 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, plus 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
• Preserved Lemons:
• 4 large (about 3/4 cup each) lemons (preferably thin-skinned), scrubbed
• 2/3 cup coarse salt
• 1 cup fresh lemon juice (from about 5 large lemons)
• olive oil

directions

To prepare salad:

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.

To make Paula Wolfert's 7-Day Preserved Lemons:

Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 1 1/2 quarts 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.