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Home  |  Recipes  |  Roasted Pepper & Preserved Lemon Salad

Roasted Pepper & Preserved Lemon Salad


1 Red Bell Pepper, roasted, peeled & seeded (you can substitute an Anaheim pepper)
3 Lemons
1/4 Cup minced flat-leaf parsley
2 minced garlic cloves
3/4 tsp salt
1 tsp cumin
1 TBS fresh lemon juice
2 TBS olive oil
2 tsp finely diced preserved lemon rind

Finely dice the red pepper and set aside. Carefully remove the zest of 2 of the three fresh lemons. Do not include the white pith. In a small saucepan of boiling water, blanche the zest for 2 minutes. Drain and let cool. Finely slice the zest and transfer it to a shallow bowl. Combine it with the red pepper, parsley, garlic, salt, cumin, lemon juice, olive oil and preserved lemon. Set aside. Cut the remaining lemon in half lengthwise. Cut each half crosswise into thin semicircular slices, discarding the seeds. To serve, heap the salad in the center of a small serving plate. Place the lemon slices in a scalloped pattern around the perimeter. Serve at room temperature.

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