Parsley, Mint and Cucumber Salad with Preserved Lemon

Parsley, Mint and Cucumber Salad with Preserved Lemon Recipe - Vegetarian Food from Italy

Region / culture: Italy | Preparation time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

This refreshing Parsley, Mint, and Cucumber Salad with Preserved Lemon is a perfect side dish for any meal. The combination of flavors creates a unique and delicious salad that is sure to impress your guests.

History

This recipe is inspired by Middle Eastern cuisine, where preserved lemons are commonly used to add a tangy and salty flavor to dishes. The addition of fresh herbs like parsley and mint adds a bright and refreshing element to the salad.

Ingredients

0.25 cup thinly sliced, commercially preserved lemons
1 clove garlic, minced
2 tbsp fruity extra virgin olive oil
0.5 cup coarsely chopped fresh spearmint
2 cup lightly packed italian parsley leaves, stems removed, washed and spun dry
1 medium-sized cucumber, peeled, seeded and cut in 0.25 inch dice
freshly ground black pepper to taste
preserved lemons
4 large lemons, preferably organically grown
0.5 cup coarse kosher salt
2 to 3 cup freshly squeezed lemon juice

How to prepare

In a mixing bowl, stir together preserved lemon, garlic, olive oil, and mint.
Add spearmint, parsley leaves, and cucumber to the bowl. Season generously with black pepper and toss well.
Serve the salad chilled or at room temperature.
To make preserved lemons:
Wash the lemons and quarter them.
Using the tip of a paring knife, remove any visible seeds.
Sprinkle 2 tbsp of salt in a 1 qt wide-mouth canning jar.
Drop 4 lemon quarters into the jar and sprinkle with another 2 tbsp of salt.
Continue to layer lemons and salt in the jar.
Pour enough lemon juice into the jar to fill it.
Screw on the lid, shake the jar, and if necessary, top it off with more lemon juice.
Leave the jar at room temperature for about 6 to 8 days, shaking it daily, or until the peel softens and the pith turns from white to pale yellow throughout.

Variations

Add some crumbled feta cheese for a creamy and tangy twist.
Substitute the parsley with cilantro for a different flavor profile.
Add some chopped tomatoes or red onion for extra freshness.

Cooking Tips & Tricks

Be sure to thinly slice the preserved lemons to ensure that the flavor is evenly distributed throughout the salad.

- Use a good quality extra virgin olive oil for the best flavor.

- Make sure to remove the seeds from the lemons before preserving them to avoid any bitterness in the final dish.

Serving Suggestions

This salad pairs well with grilled chicken, fish, or lamb. It can also be served alongside a bowl of hummus and pita bread for a complete meal.

Cooking Techniques

The key to this salad is to chop the ingredients finely and evenly to ensure that each bite is balanced in flavor.

Ingredient Substitutions

If you can't find preserved lemons, you can substitute with fresh lemon zest and a pinch of salt for a similar flavor.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to toss it well before serving.

Presentation Ideas

Serve this salad in a large bowl or on a platter garnished with extra mint leaves for a beautiful presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 120 calories.

Carbohydrates

This salad is low in carbohydrates, making it a great option for those looking to reduce their carb intake.

Fats

The main source of fat in this salad comes from the olive oil, which is a heart-healthy monounsaturated fat.

Proteins

This salad is low in protein, so be sure to pair it with a protein-rich main dish to round out your meal.

Vitamins and minerals

Parsley is a good source of vitamin K, vitamin C, and vitamin A, while mint is rich in antioxidants. Cucumbers are high in vitamin K and potassium.

Alergens

This recipe is gluten-free, dairy-free, and nut-free, making it suitable for those with common food allergies.

Summary

Overall, this salad is a healthy and nutritious option that is packed with vitamins and minerals.

Summary

This Parsley, Mint, and Cucumber Salad with Preserved Lemon is a flavorful and refreshing dish that is perfect for any occasion. With a combination of fresh herbs, tangy preserved lemons, and crunchy cucumbers, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Parsley, Mint and Cucumber Salad with Preserved Lemon. It was a warm summer day, and I was visiting my dear friend Sarah in her quaint little cottage by the sea. Sarah was known for her delicious and inventive dishes, and I always looked forward to our culinary adventures together.

On that particular day, Sarah had planned a picnic by the beach, and she asked me to bring a side dish to complement her main course. As I rummaged through her well-stocked pantry, I stumbled upon a jar of preserved lemons. I had never tasted preserved lemons before, and I was intrigued by their bright and tangy flavor.

Sarah noticed my curiosity and smiled knowingly. "I have just the recipe for you to try," she said, pulling out a tattered notebook from her kitchen drawer. She flipped through the pages until she found the recipe for Parsley, Mint and Cucumber Salad with Preserved Lemon.

As she read out the ingredients and instructions, I felt a surge of excitement. The combination of fresh herbs, crisp cucumber, and zesty preserved lemon sounded like a symphony of flavors. I could already imagine the vibrant colors and refreshing taste of the salad.

Sarah handed me the notebook and urged me to give the recipe a try. With a grateful smile, I set to work, chopping and mixing the ingredients with care and attention. The kitchen filled with the fragrant scent of herbs and citrus, and I couldn't wait to taste the finished dish.

When the salad was finally ready, I took a bite and was instantly transported to a world of culinary delight. The parsley and mint lent a burst of freshness, while the cucumber added a satisfying crunch. The preserved lemon added a tangy kick that tied all the flavors together in perfect harmony.

Sarah watched me with a gleam in her eye, knowing that I had discovered a new favorite recipe. "Isn't it amazing how a few simple ingredients can come together to create something so delicious?" she remarked.

I nodded in agreement, savoring each mouthful of the vibrant salad. As I enjoyed the flavors dancing on my tongue, I couldn't help but feel grateful for Sarah's friendship and her willingness to share her culinary secrets with me.

From that day on, Parsley, Mint and Cucumber Salad with Preserved Lemon became a staple in my recipe collection. I made it for family gatherings, potlucks, and impromptu picnics by the beach. Each time I prepared the dish, I thought of Sarah and the magical moment when she introduced me to its exquisite flavors.

Over the years, I added my own twist to the recipe, experimenting with different herbs, spices, and garnishes. But no matter how many variations I tried, the original combination of parsley, mint, cucumber, and preserved lemon remained my favorite.

As I look back on that memorable day with Sarah, I am filled with gratitude for the culinary adventures we shared and the wonderful recipes I learned from her. The Parsley, Mint and Cucumber Salad with Preserved Lemon will always hold a special place in my heart, reminding me of the joy of discovering new flavors and the magic of cooking with love and passion.