Fresh Spring Herb Salad with Preserved Lemons

IMG_6212Serves about 4

This recipe is inspired by Bon Appetit and uses plenty of my favorite herbs. Be gentle on the dressing as it is very tangy so add a little at a time as not to overwhelm the final dish.

1/2 medium red onion, thinly sliced
1 cup red wine vinegar
1/2 cup sugar
1/2 preserved lemon, flesh removed, peel sliced into thin strips
1 cup cilantro leaves with tender stems
1 cup mint leaves
1 cup parsley leaves
1/2 cup dill sprigs
Olive oil
Sea salt

Place onions in a small heatproof bowl.
Bring vinegar and sugar to a boil in a small saucepan, stirring to dissolve sugar. Pour over onion and let cool.
Drain onion and place in a medium bowl. Add preserved lemon, cilantro, mint, parsley and dill and toss to combine.
Drizzle lightly with oil, season with flaky sea salt and toss again to coat.