Every once in a while, I am dining in a restaurant and feel the need to grab a pen to scribble down the wonderful flavors I’m experiencing. This is one of those stories. I was enjoying the “power lunch” special at Ris and ordered something resembling this salad. It was simple and unforgettable. This is also a great way to use up vegetables sitting in your crisper patiently waiting for a cameo.
Preparation time: 20 minutes, plus marinating time
Cooking time: 20 minute(s)
Number of servings (yield): 4
Oh how I love preserved lemons. I need to do a post soon about how to make them. Did you see my preserved grapefruit post of them curing? http://marocmama.com/2011/05/preservedgrapefruit.html
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