Preserved Lemon and Arugula Salad
This bright and peppery salad is so simple that you’ll find yourself going back for more. It goes nicely with our lamb tagine but would pair perfectly with any protein.
1 preserved lemon
½ clove garlic
⅛ teaspoon cumin
juice of 1 lemon
½ cup olive oil
4 to 6 cups arugula
salt, pepper, and sumac to finish
1. Combine the first 5 ingredients in a powerful blender.
2. Dress the arugula to your desired taste, finishing with salt, pepper, and sumac.
Originally featured in Four Easy—and Impressive—Moroccan-Inspired Recipes
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