Chef Louie's Preserved Lemons & Orange and Kale Salad

Chef Louie's Preserved Lemons & Orange and Kale Salad

From Chef Louie of www.dougstephan.com - here are two great Morrocan inspired recipes.

Preserved Lemons:
7 to 8 fresh lemons, scrubbed clean
1/2 cup kosher salt
Quart jar suitable for canning

Take five of the lemons, and cut them as if you’re going to slice them into quarters, but leave about ¾ of an inch uncut at the base, allowing the lemon to stay together. Next, pack every crevice with kosher salt. Stuff these into the jar, (go ahead and fit a 6th if there is any room), and press them down tightly. Now add the remaining salt, and the juice from the remaining lemons, which should cover to the top of the lemons already in the jar. Place in a cool spot, like a cupboard, opening every few days during the first week to press and squeeze a little more juice into the jar.

Keep this jar for 4 weeks, then place in the fridge. They are now ready to use as you would any fruit or veggie in a dish.

Orange and Kale Salad:
(This recipe makes 2 servings)
3 Large Oranges
1/4 Tsp Cayenne
1 Tsp Paprika
1Tsp Finely chopped garlic
2 tablespoon Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Red wine Vinegar
Salt and Pepper to taste
1/2 Cup finely chopped parsley
1 preserved lemon, skin and all, chopped into 1/4 inch pieces
18 Kalamata Olives pitted and halved
2 cups raw shredded kale

The only real work in this recipe is peeling and cutting the oranges into neat, bite-size pieces. Wisk all the remaining ingredients together in a bowl, add the oranges, and voila!
Chef Louie calls this "Rockin' Moroccan, baby"!