by robinbeth
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Jennifer Ann's Testing Notes:
Expand Collapserobinbeth's Notes:
Expand1/2 cup extra virgin olive oil Ask a question about this ingredient
2 tablespoons high quality white wine vinegar Ask a question about this ingredient
1 teaspoon agave syrup or unrefined sugar Ask a question about this ingredient
1 1/2 teaspoon raz el hanout Ask a question about this ingredient
2 tablespoons tablespoons preserved lemons, rinsed and chopped Ask a question about this ingredient
1/2 cup apple (crisp and sweet variety such as fuji, honeycrisp, or pink lady), peeled and chopped Ask a question about this ingredient
2 tablespoons fresh mint Ask a question about this ingredient
fresh ground pepper to taste Ask a question about this ingredient
1/2 cup red onion, thinly sliced Ask a question about this ingredient
1/3 cup white wine vinegar Ask a question about this ingredient
1 teaspoon agave syrup or unrefined sugar Ask a question about this ingredient
1/2 teaspoon fresh ground pepper Ask a question about this ingredient
2 cups fennel bulb, thinly sliced Ask a question about this ingredient
3 cups baby arugula Ask a question about this ingredient
3 tablespoons fresh mint, roughly chopped Ask a question about this ingredient
1 1/2 cup apples (crisp and sweet variety such as fuji, honeycrisp, or pink lady), chopped in 1/4 inch sticks Ask a question about this ingredient
juice of 1/2 lemon Ask a question about this ingredient
1/4 cup unsalted pistachios, chopped Ask a question about this ingredient
1/4 cup Moroccan oil-cured olives, roughly chopped Ask a question about this ingredient
1/2 cup pomegranate seeds Ask a question about this ingredient
3/4 cups chick peas, preferably unsalted, canned or soaked and cooked until soft Ask a question about this ingredient
1/2 cup aged goat cheese or mild goat milk feta, crumbled Ask a question about this ingredient
fresh ground pepper and salt to taste Ask a question about this ingredient
Thinly slice the red onion, from stem to root. Blanch the onion crescents in boiling water for a quick minute, drain, and place into a bowl with vinegar, sugar, and cracked black pepper. Allow to sit and become a quick pickle for half an hour or more while the rest of the salad is assembled.
Ask a question about this stepCut preserved lemon into quarters and rinse off excess salt and brine, and remove any seeds. Assemble dressing by blending together vinegar, sugar, spice, preserved lemon, and apple until smooth. Slowly blend in oil. Pulse in mint at the very end. Add pepper to taste. The dressing should not need any salt because of the salt in the lemon.
Ask a question about this stepSlice the fennel bulb paper thin (using a mandoline if available). Mix with arugula, roughly chopped mint, chick peas, chopped pistachios, and olives. NOTE: Because the preserved lemons and oil-cured olives are both salty, it is best to use unsalted pistachios and chickpeas, and mild feta if possible. You can always add salt at the end if needed.
Ask a question about this stepRemove seeds from pomegranate by scoring the skin and breaking fruit open. Gently pull out seeds and add 1/2 cup to salad mix.
Ask a question about this stepHalve and core the apples, leaving the peel on. Slice the apple from top to bottom into 1/4 inch slices. Turn slices on their side and cut into 1/4 inch sticks. Place cut apple into a bowl and toss with the juice of half a lemon to keep from browning. Add apples to salad.
Ask a question about this stepDrain vinegar from pickled onions and add to salad. Mix together, toss with enough dressing to lightly graze everything. Add salt and pepper if necessary. Top with crumbled cheese. Serve with warm pita.
Ask a question about this stepThis is a really beautiful and well thought-out salad. Love the pickled onions, use of preserved lemon, well really love everything about it!!!
Thanks! It took some trial and error to get it right, but thankfully I could eat my mistakes.
You can easily make your own preserved lemons. Meyer lemons work especially well. Scrub four lemons and cut as if to quarter them without cutting all the way through, keeping the quarters attached at the base. Spread open and salt inside and outside. Put one tablespoon of salt at the bottom of a sterilized jar and tightly pack the lemons in, covering them with freshly squeezed lemon juice. Add another tablespoon of salt on top and seal. Allow jar to sit out for several days, then move to refrigerator for at least three weeks, turning jar over occasionally.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Beautiful presentation, and love the mix of flavors that give this salad a range of wonderful taste and textures. I especially like the combination of lemon and apple!