Re
eD
esigner:
Jes
anigan
a Fl
sic
Endive Salad with
Preserved Lemon
& Toasted Coriander
Dressing
cip
Serves 4
3-½ C chopped Belgian Endive
2 C chopped Nectarines
1/3 C extra virgin olive oil
1 TBSP chopped preserved lemon
2 tsp whole coriander seeds
2 tsp apple cider vinegar
pinch salt
In a skillet, heat coriander seeds on medium-high heat for
three to four minutes or until the seeds start browning and
smelling fragrant. Remove from heat and place in a bowl.
With a spoon, use the backside to gently crush the coriander
seeds against the side of the bowl. Add chopped preserved
lemon, olive oil, apple cider vinegar and pinch of salt.
Trim bottom ½-inch off the endive. Slice endive in half
long ways and slice into ½-inch pieces. Set aside in bowl.
Cut pits out of nectarines and chop into 1-inch pieces. Place
in bowl with chopped endive.
Toss endive and nectarines with three tablespoons of
coriander dressing. Serve immediately.
Preserved Lemons
Makes 1 pint
1 sterilized pint jar
6-7 lemons
1 C sea salt
Slice each lemon from stem to base lengthwise into
quarters without cutting the lemon completely in half. Place
one tablespoon of salt on bottom of jar. Then put each
lemon in the jar and pour one tablespoon of sea salt on each
lemon. Try as best you can to get the salt inside the lemon.
Gradually add as many lemons into the jars while pressing
each lemon into the jar. They will start to release their juice
and creating a lemony salty brine that will come to the top of
the jar as you add each lemon. You may have leftover salt.
Put in the fridge for 30 days before using. Occasionally
check on them and press the lemons down with your clean
hands to immerse in the brine. Once cured for a month,
remove a lemon from the brine, and peel off the inside flesh
leaving the rind behind for cooking. Will keep for 6 months in
the fridge.
*Note: it is worth seeking out Meyer Lemons to make preserved
lemons. They are a bit more expensive, but have a deep, rich flavor
16 May 2014 eNewsletter
Photography: Jessica Flanigan