|Fresh lemons are sliced and dusted with kosher salt|
I experimented with the method below from the description in Chef Mourad Lahlou's' beautiful book, New Moroccan for preserving Meyer Lemons. But I tried it with both Meyer Lemons and what I believe are Eureka Lemons, from a neighbor's tree. I'm now a convert for having these "semi-preserved lemons " handy for lots of uses. Both preparations are wonderful to have ready when the inspiration strikes to add them to whatever I'm cooking up.
2 whole lemons, preferably organically grown
1/4 to 1/2 cup olive oil
a clean jar
This makes about 1 to 1 1/2 cup of packed lemons
Scrub the lemons with a brush under running water (if they were not organically grown, you may want to use some mild dish soap and water to scrub them). Dry thoroughly. Slice into approximately 1/4 inch slices and salt each side of each slice well with the kosher salt. Stack each lemon back together as shown above. Cover tightly in plastic (a baggie or plastic wrap- do each separately) and put into the freezer overnight or for a few days.
Thaw the lemons, rinse briefly under a trickle of water taking care not to get them waterlogged. Shake off the excess water. Put into the jar and cover in olive oil. Put the lid on the jar and store in the refrigerator. The oil may solidify, but that's fine- just use a spoon to scoop out lemon slices and oil to flavor your dishes.
|Giganti beans with salsa verde and red sweet peppers|
Next I'll be posting my recipe for Gigante beans with salsa verde and red sweet peppers, in my series on how to add sunshine to your winter meals with Mediterranean flavors!
Photos: Urban Artichoke