Familiar flavors combine in unexpected ways in this sophisticated salad.
What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and are sold in jars. Look for them in gourmet grocery stores or online.
- Yields: 6 to 8 servings
- Difficulty: Easy
- Total: 5 mins
- Active: 5 mins
- 3 celery stalks with leaves attached, plus additional leaves from the celery bunch
- 2 medium fennel bulbs, cored and very thinly sliced lengthwise, with fennel fronds reserved for garnish (optional)
- 1 cup Italian parsley leaves, coarsely chopped
- 1/3 cup oil-cured black olives, halved and pitted
- 1/2 preserved lemon, rind only, very thinly sliced
- Preserved Lemon and Bitters Vinaigrette
- Trim leaves from celery stalks and coarsely chop them; set aside. Thinly slice celery stalks on the bias.
- Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl. Add vinaigrette and toss to coat. Season well with salt and freshly ground black pepper. Mound salad onto a serving platter and, if using, garnish with fennel fronds.
Beverage pairing: Palliser Estate Sauvignon Blanc, New Zealand. The Martinborough region of New Zealand, where this wine comes from, is known primarily for its Pinot Noir. But the Sauvignon Blancs from here are excellent, and this one provides both crispness and beautifully dry flavors of herbs, apricots, and tropical fruits, which make it a lively partner for the crunchy, herbal salad.