Preparation

For 8 portions:

To prepare the lemons: Rinse under cold water and wipe dry. Slice very thinly on a Japanese mandoline. Remove the seeds.

To finish the herb salad: In a small bowl, combine all of the ingredients and let stand, covered, at room temperature for ½ hour before using.

PRESERVED LEMONS: Slice ends off lemons, and cut most of the way through the flesh into quarters. Do not cut through lemons completely. Pack each quartered lemon with about 1 heaping tablespoon of salt. Pack into a jar and leave undisturbed overnight, to allow the juice to be drawn out. The next day, fill the jar with brine, cover, and leave for about a month. After the first month, refrigerate. To use, cut off and discard the flesh and pith. Wash the rind thoroughly. Julienne and use as desired. The peel may be covered with olive oil until ready for use.

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Ingredients

1.5 ea.
lemons, large

0.38 cups
parsley leaves

0.38 cups
watercress leaves

0.19 cups
basil leaves

0.19 cups
cilantro leaves

0.75 tsp.
sea salt, coarsely ground

0.38 tsp.
crushed red pepper flakes

0.75 tbsp.
extra virgin olive oil

0.75 tbsp.
Preserved Lemons, diced (ingredients below)

9 ea.
lemons, large

1.13 lbs.
Kosher salt

0 null
brine, salty, as needed