Had this as a side dish with lamb sausages tonight, and it was delicious. It's a very unusual combination, but very fresh and tasty. I sprinkled some feta cheese on top and added a dollop of plain greek yogurt to the plate as well. Made the preserved limes the night before, so they had time to soak up the flavors of the cooking liquid. Note: the directions aren't clear, but the preserved limes do NOT go in the dressing. You chop them fine and add them into the salad for chewy little bites of flavor. My only change was to not add any salt to the salad. Between the limes and the olives (and especially with my added feta), salt would be too much.
I made this several times during the summer. I also add chopped chicken breast for a main dish meal. It doesn't really grab my fancy in winter, but it's acting very spring-like here, so I'll be ready to make this soon. I'm not a big user of preserved limes, so I'll probably just make as much of that as I need for this recipe. I also let it stand in a strainer for an hour or so after mixing and before the dressing. I hate a soggy salad.
Was very excited to try this, but ooooh boy what a let-down (I think this is actually my first CL review, but I felt like this needed one). The dressing was a disaster. I admit that I ran out of lime and had to use lemon, so I used less than the recipe called for and added a little extra sugar. HORRIBLE salty and bitter dressing. I kept adding more and more sugar (making it less and less light) and then just tossed the whole thing -- I don't think it was the lemon vs. lime that did it. Instead I used the squeezed out juice/brine of two of the lime quarters and 3T of EVOO. With that change, the recipe is just fine.
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