Just a quick post to tell you about a new recipe up on everyday dish. It's a delicious arugula salad with a preserved lemon vinaigrette. Absolutely divine, and is from Chef Derek Hanson at Nutshell restaurant in Portland Oregon.Preserved lemons are very easy to make (just do a Google search), but it is basically sliced lemons layered in a jar with Kosher salt, and left to sit (refrigerated) for about a month. I regularly have a jar going in my fridge, because they add a fabulous spark of flavor to recipes. You can buy preserved lemons too. You really should give it a try!
7 comments:
Hi Julie! I'm absolutely sure that I've never seen or heard of these greens before. I'm Jamaican. What else would that dressing taste yummy on?
actually, I thought the arugula in that picture looks more like spinach O_O
oooh, that looks and sounds yummy! all last year I paired arugula with the amazing Liquid Gold dressing from Becoming Vegan.
This sounds like a fresh alternative to enjoy all summer!
I've never had preserved lemons before, but I'm sure they are similar to Indian lemon pickle, which I adore. I have a recipe I like where the lemons are actually boiled and then added to salt and spices so they are ready to go straight away. I just read on Hannah's blog that y'all filmed two segments with her. I can't wait to see them, and I really enjoyed the one that Melisser filmed too. Excellent work!
xo
kittee
Looks yummy! I should try preserved lemons.
I will give it a try! Never even though about having my own preserved lemons before. Lovely. Thanks, Julie, as usual! ; )
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