Herb Salad with Pickled Red Onion and Preserved Lemon Recipe
You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.
Keywords
- lemon
- cilantro
- parsley
- mint
- dill
- side
- dinner
- dairy free
- nut free
- gluten free
- vegan
- vegetarian
- quick
- easy
- 30 minutes or less
- pickle & preserve
- bon appétit
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Ingredients
- 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)
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