Preserved Lemon and Fennel Salad

This Preserved Lemon and Fennel Salad is a bright and zesty salad that is perfect for a summer lunch or BBQ. Get the recipe below.

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Simple salads

When it comes to fresh and vibrant summer salads, there’s nothing quite like the zesty and aromatic combination of preserved lemons and fennel. This salad not only brings a burst of sunshine to your plate but also tantalises your taste buds with a medley of unique flavours.

What are preserved lemons?

Preserved lemons are a common feature in Moroccan cuisine, where they are often used to add a tangy and salty flavour to dishes. Unlike fresh lemons, preserved lemons are pickled in a brine of salt and their own juices for several weeks. The result is a mellow yet intense, aromatic citrus flavour. Their vibrant, slightly fermented taste pairs well with a range of ingredients, particularly in salads with ingredients such as fennel.

In this recipe, the tartness of the lemons cuts through the sweetness of the fennel. The crunch of the fennel provides a perfect contrast to the almost melt-in-your-mouth texture of the preserved lemons.

How to use preserved lemons in salads

Preserved lemons are great for using in salads such as this. There are just a few steps to making sure you get the most out of them.

Rinse: Remove a preserved lemon from the jar and rinse it under cold water to remove any excess salt.
Remove pulp (optional): Slice the lemon in half and scoop out the pulp if you prefer to use only the peel. The pulp is edible but can be quite salty. Give it a taste before you make your mind up.
Chop finely: Finely chop the lemon peel (and pulp if using) into small pieces.

Simply toss the chopped preserved lemons with the rest of the salad ingredients and you’re good to go.

In this recipe, all of the ingredients are thinly sliced. This means that they can easily be tossed together and the flavours evenly distributed.

I always recommend letting this salad sit for a while before serving to allow the flavours to meld together. The lemon juice, for example, helps to mellow the flavour of the raw red onion.

Serve with

This preserved lemon and fennel salad is the perfect BBQ side dish.

For my fellow vegans, this goes really well with my peppercorn tofu steaks. But, if you eat meat and fish then I’d recommend serving it with chicken or white fish.

The recipe