Use high-quality, gourmet olives for this unique, highly flavorful salad.
Preserved lemon and olive salad is a common Moroccan dish that is often served as an appetizer or first course. With the addition of watercress and crumbled goat cheese, the salad can easily be transformed into a more traditional salad before a large meal. Preserved lemon and olive salad also makes an excellent appetizer or dish for a cocktail party where a meal is not going to be served.
Instructions
1. Put the watercress in a large mixing bowl.
2. Drain the preserved lemons in a colander and rinse them with cool water to remove any excess salt used in the preserving process.
3. Slice the lemons into very thin slices with a sharp knife or mandolin slicer.
4. Push the pits out of the olives using a cherry and olive pitter.
5. Add the olives to the bowl with the watercress along with the preserved lemon slices.
6. Drizzle the extra virgin olive oil over the top of the salad and toss to coat with two large wooden spoons or salad tongs. Season the salad with sea salt or kosher salt and coarse ground black pepper to taste.
7. Transfer the salad to a large serving platter or serving bowl and top the salad with the cheese. Serve immediately or refrigerate for up to eight hours before serving.
Tags: crumbled goat, crumbled goat cheese, goat cheese, lemon olive salad, olive salad, salad with
