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9 Comments
James
February 12, 2017
Looking forward to trying the lentils and rice recipe. How much olive oil do I add?
Nancy
September 28, 2016
Melina - glad to discover this article for its ideas as I have two batches of preserved lemons (plain & spiced) aging in place.
I'm planning first on making the brown-rice-lentils and the chevre-fava toasts.
Last, does anyone else use it in tuna salad? I find it gives sour, salty & a hint of depth to the flavors.
I'm planning first on making the brown-rice-lentils and the chevre-fava toasts.
Last, does anyone else use it in tuna salad? I find it gives sour, salty & a hint of depth to the flavors.
Melina H.
September 28, 2016
Please let me know how you like those lentils - they are a staple here. ;) I think they would be great in tuna salad. Another salad-y idea, last year I did a sliced steak-fava-shaved radish salad with preserved lemon….I don't think you can go wrong, just add incrementally and taste in-between for correct proportions!
Miachel P.
June 16, 2014
Brilliant! I'm moving soon and need to use up a jar of that preserved sunshine.
Melina H.
June 16, 2014
And you can use a little of the brine in a dirty-style martini or bloody mary! (to celebrate the move, of course)
Allyn
June 16, 2014
I keep meaning to make preserved lemons, but since we never ever use them, I worry that it'll be a waste. These recipes look so good though! Maybe this summer will be the time to do it.
Kenzi W.
June 16, 2014
And they keep for so long! So you won't be pressured by them staring at you from the fridge....
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