So simple, so delicious and so suited to have along side any tagine. A really lively, zingy salad with bold flavours – rocket, preserved lemon, green olives, garlic, coriander and parsley. It wakes you up and will have you singing from the rooftops.
I have a big jar of homemade preserved lemons ready to go anytime which is handy. So much cheaper than buying. A big jar will go a long way and it has been a long time since I made them that I can’t be sure whose recipe I used. I have a feeling it might have been a Stephanie Alexander recipe. All the recipes for preserved lemons should be more or less the same. Mainly lemons and salt. I think I have some cloves and bay leaves thrown in too.
Every time I make a tagine I have to make this salad to go with. It is that good.
rocket, preserved lemon & olive salad
(from Delicious ‘Let’s Entertain’)
1/3 cup olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
1 cup baby rocket leaves (I use double this)
1/2 cup flat leaf parsely, chopped
1/2 cup coriander, chopped
1/4 preserved lemon, discard pulp and rinse, finely chop
1/4 cup green olives, pitted and sliced
sea salt and freshly ground black pepper
Whisk together the olive oil, lemon juice and crushed garlic clove. Season to taste.
In a bowl, toss together the baby rocket, parsely, coriander, preserved lemon, olives and season to taste. Pour over the dressing right before serving and toss together.