Parsley, Mint and Cucumber Salad with Preserved Lemon

== Ingredients ==
* ¼ cup thinly sliced, commercially preserved lemons
* 1 clove garlic, minced
* 2 tbsp fruity extra virgin olive oil
* ½ cup coarsely chopped fresh spearmint
* 2 cups lightly packed Italian parsley leaves, stems removed, washed and spun dry
* 1 medium-sized cucumber, peeled, seeded and cut in ¼-inch dice
* freshly ground black pepper to taste
* preserved lemons
* 4 large lemons, preferably organically grown
* ½ cup coarse kosher salt
* 2 to 3 cups freshly squeezed lemon juice
== Directions ==
# Stir together preserved lemon, garlic, olive oil and mint in mixing bowl.
# Add spearmint, parsley leaves and cucumber to bowl, season generously with black pepper and toss well.
# Serve salad chilled or at room temperature.
# Preserved lemons
# Wash and quarter lemons.
# Using tip of paring knife, remove any visible seeds.
# Sprinkle 2 tablespoons salt in 1-quart, wide-mouth canning jar.
# Drop 4 lemon quarters in jar, and sprinkle with another 2 tablespoons salt.
# Continue to layer lemons and salt in jar.
# Pour in enough lemon juice to fill jar.
# Screw on lid, shake and, if necessary, top off jar with more lemon juice.
# Leave jar at room temperature for about 6 to 8 days, shaking it daily, or until peel softens and pith turns from white to pale yellow throughout.
Category:Cucumber Recipes
Category:Cucumber Salad Recipes
Category:Italian parsley Recipes
Category:Lemon juice Recipes
Category:Lemon Recipes
Category:Mint Recipes
Category:Vegetarian Recipes