The crunchy texture and slightly sweet anise flavor of this fennel salad is brightened up with the tangy saltiness of lemon preserve.
To Make Preserved Lemons:
Scrub lemons under running water with a stiff vegetable brush to remove any waxy coating. Trim off and discard stem ends. Quarter lemons lengthwise.
Coat wedges with salt, then pack into a 1-L jar with a lid. Press lemons very firmly into the jar to get the juices flowing. Add remaining salt and, if needed, more lemon juice to cover. Cover jar with a piece of plastic wrap and secure lid. Refrigerate.
Turn and gently shake jar once a day. After 1 week, lemons will be soft and ready to use. They’ll continue to develop flavour. Keep refrigerated up to 6 months.
To use, remove and discard pith and pulp using a small sharp knife. Rinse peel well to remove excess salt. Slice or dice peel. Lemons become saltier the longer they sit. Adjust the amount of peel used in recipes below accordingly.
Per tbsp 3 calories, 1 g carbs, 1 g fibre, 515 mg sodium.
Try this recipe with preserved orange instead by using about 4 medium oranges (plus 1 for juice) and 1/2 cup kosher salt