Photo: Thomas J. Story
This salad works with any grilled meat or fish, and you can use any crisp lettuce you wish; Scott especially likes the firm, flavorful Little Gems she picks from her garden.
Serves 6 to 8
1. Scrape out and discard flesh of preserved lemon. Rinse peel and put in a blender or food processor.
2. Add olive oil, lemon juice, parmesan, pepper, and a pinch of salt to taste. Blend until emulsified. Dip a leaf into dressing to taste; add more salt or lemon juice if you like.
3. Put lettuces in a large bowl or on a platter and drizzle with dressing. Toss gently to coat. Add about 1/4 cup shaved parmesan and toss gently once more.