Spicy Salad Greens with Preserved Lemon Dressing
Dressing from Bonnie Stern Friday Night Dinners
Prep time: 5 minutes
Mixed greens, 1-2 cups per person I used a “spicy” greens mix from one of my favorite organic farmers at the Halifax farmers market mixed with baby romaine to “tame” the peppery-ness of the greens.
1 red onion, thinly sliced
½ cup toasted almond slices
2 tbsp preserved lemon, chopped
2 tbsp lemon juice
½ tsp sugar
½ cup extra virgin olive oil
Salt & pepper to taste
1. Whisk all the dressing ingredients together in a small bowl and taste for seasoning.
2. Place all the greens and onion slices in a serving bowl, toss with the dressing and sprinkle with almonds just before serving.