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.
Scrape out and discard flesh of preserved lemon. Rinse peel and put in a blender or food processor.
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.
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.
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