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.

Erin Scott
This Story Originally Appeared On sunset.com

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Thomas J. Story

Recipe Summary

total:
20 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Yummy Supper

Nutrition Facts

92 calories; calories from fat 79%; protein 2.7g; fat 8.5g; saturated fat 1.8g; carbohydrates 2.4g; fiber 0.8g; sodium 112mg; cholesterol 3.8mg.
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