Soft Herb Salad

Preparation info

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By Brent Savage

Published 2010

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  • ½ store-bought preserved lemon
  • 1 sprig flat-leaf (Italian) parsley, leaves picked
  • 1 sprig dill, leaves picked
  • 10 g (⅓ oz) rocket shoots
  • 3 chives, cut into batons
  • 1 eschalot (French shallot), finely diced
  • 2 teaspoons lemon juice
  • 3 teaspoons extra virgin olive oil
  • sea salt flakes


Remove and finely dice the peel of the preserved lemon, discarding the pulp. Combine the herbs, preserved lemon and eschalot in a bowl, dress with the lemon juice and oil and season with the salt. Set aside.