Herb Salad with Pickled Red Onion and Preserved Lemon

bon appétit herb salad healthy vegetarian vegan low cholesterol side onion cilantro mint parsley dill kid-friendly lunch fat free pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher small plates

Jon Shook & Vinny Dotolo, Animal

Makes about 4 cups

Source

Ingredients

1/2 medium red onion, thinly sliced

1 cup red wine vinegar

1/2 cup sugar

1/2 preserved lemon, flesh removed, peel sliced into thin strips

1 cup cilantro leaves with tender stems

1 cup mint leaves

1 cup parsley leaves with tender stems

1/2 cup dill sprigs

Olive oil and flaky sea salt (for serving)

Method

Place onion in a small heatproof bowl. Bring vinegar and sugar to a boil in a small saucepan, stirring to dissolve sugar. Pour over onion and let cool.

Drain onion and place in a medium bowl; add preserved lemon, cilantro, mint, parsley, and dill and toss to combine. Drizzle lightly with oil, season with salt, and toss again to coat.