Christmas
Small Oven's Green Salad With Preserved Lemon & Candied Ginger
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19 Reviews
Karen B.
August 25, 2022
One of the best salads I have ever made! The addition of preserved lemon and candied ginger is genius!! I made this for company without saying anything about the ingredients. It was fun to watch as the first bites were taken.
People literally perked up and mmmm'd. The vinaigrette works well on other salads as well.
People literally perked up and mmmm'd. The vinaigrette works well on other salads as well.
LULULAND
July 11, 2020
I would like to make this but, is there a sub for the preserved lemon? thanks ahead!
Natalia K.
July 11, 2020
There’s a “quick” preserved lemon recipe from Mark Bittman that only takes a few hours to be ready. Basically you dice up a lemon and let it sit out on the counter with a mix of salt & sugar for a few hours. Otherwise, it’s one of those things that there isn’t really a good substitute for (at least that I’ve found).
LULULAND
July 12, 2020
Thanks, but I don't have the actual recipe, so I am thinking just lemon zest have work.
Natalia K.
April 8, 2019
Love this salad! It’s like a guilty pleasure without the guilt. The combination is just so refreshing and unexpected. Since I hate just using the rind of preserved lemons I like to add the segments (rinsed of course) to the vinaigrette. I just reduce the salt and vinegar a tad. And I’ll add basil too, in place of the parsley and/or thyme.
dkv
January 27, 2019
An excellent salad. Note that the dressing must be made in advance for the thyme to infuse. It tastes like nothing when it’s fresh but mellows into something lovely if left alone for a few hours.
Joan T.
October 25, 2018
The dressing is so delicate! The bits of candied ginger are a wonderful surprise. This entire salad was perfect and I will be making it again very soon.
lplynch
January 4, 2018
I made this to go with dungeness crab over the holidays. I have never had so many people ask me what was in the salad! This is our new go-to for easy entertaining. We're making it again tomorrow night to serve alongside some Guinness stew. Thank you!
witloof
December 24, 2017
Inspired by this recipe, I made a lovely dressing for a green salad by mincing up preserved lemon peel and candied ginger and mixing it with walnut oil, lime juice, pomegranate molasses, and about a teaspoon of the juice from the lemons. SO GOOD. This was my first batch of preserved lemons, and I am so excited to cook with them.
pauline
December 4, 2017
Try glace pineapple or chestnut, or make yourself a separate bowl of this delicious salad.
Alyssa
December 4, 2017
Any recommendations for an alternative to the ginger? I love it, but my other half doesn't.
pauline
November 26, 2017
Absolutely fantastic salad and with the avocado toast it proved a meal made in heaven. I used pea shoots, cucumber, romaine and spring onions.
FrugalCat
November 23, 2017
I have a jar of preserved lemon slices. Should I just dice up the outsides? What should I do with the inside part? I'm thinking add it to the dressing.
Kristen M.
November 25, 2017
I thought the same thing! Until I tasted the inside and it was mostly very salty without the same fragrance and flavor of the rind. You could include a little for seasoning, but definitely start with a little and add to taste.
Marja M.
December 2, 2017
Try to put half of a preserved lemon in the water when cooking rice - it gives a fantastic flavor, and you don't need to add salt at all!
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