Photo by Dan Monick
You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.
Recipe information
Yield
Makes about 4 cups
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)
Preparation
Step 1
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.
Step 2
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.
Recipe notes
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