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I have a new batch of Preserved Lemons that just reached tangy, salty perfection, and I’m still having fun trying new recipes using them. The latest is below. You can substitute a tablespoon of plain lemon zest if you don’t want to bother preserving the lemons or waiting for them to cure.

Traditional Moroccan-style salads are dense and crunchy and don’t contain leafy greens. Several are often served together in small portions as a first course.

2 cups radishes, trimmed and thinly sliced
2 cups peeled and diced cucumber (use a seedless variety like English or tiny cocktail cucumbers or remove the seedy center)
3 tbsp peeled and chopped shallot (one segment or about 1 oz)
2 tbsp chopped fresh mint leaves

1 tbsp thinly sliced Preserved Lemon Peel (recipe here) or grated zest
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tbsp apple cider vinegar
1 teaspoon coarse salt
Sugar substitute to equal 1 tbsp sugar, more to taste
Freshly ground black pepper

In a large bowl, mix radishes, cucumber, shallot, mint, lemon peel or zest, and olive oil. Toss to coat. Add lemon juice, vinegar, salt, and sweetener, tossing after each addition. Grind black pepper over salad and toss again. Serve at once.

Makes 4 servings.
Cal 79, fat 62g, Pro 0.7g, Fiber 1.2g, Carb 3.9g, Net carb 2.7g

(c) 2013, Judy Barnes Baker,

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