This is a really quick & easy way to add some extra punch to a meal. It does not have to be served with Moroccan food as it goes really well with grilled meats & fish or as a side salad for lots of meals. The recipe is from Paula Wolfert’s brilliant book.
The flavour is intense and fresh. Becky finds it a bit too much. It is acidic and salty and she doesn’t like it & but I love it for exactly these reasons.
I haven’t tried it this way yet, but I think it would go really well something rich and sweet like scallops or chilli prawns. The preserved lemon adds gorgeous freshness and a bit of chew, which round the salad off beautifully.
It even uses 2 ingredients I do not usually enjoy; green peppers & celery. This is the only time I have ever enjoyed eating raw celery. The peppery bursts it adds are lovely, don’t leave it out.
I sometimes add other vegetables such as green beans or radish if I have them in the fridge. Things with a firm texture fit in really well. However, I do not recommend watery vegetables. I added cucumber once, but it really just watered everything down.
If you have any, this is great seasoned with some crushed cubeb pepper as the almost eucalyptus notes add a perfect extra dimension to the flavour. I think it is important to use white pepper for authenticity, but you could substitute black pepper if you really had to.
Moroccan Tomato and Caper Salad
2 celery stalks
1 green pepper
¾ preserved lemon
2 tbsp capers, rinsed & drained
1 ½ tsp sea salt
½ tsp ground white pepper
4 tbsp good quality olive oil
1 tsp lemon juice
1. Chop all the vegetables into cubes, they should be a uniform size of about 1cm.
2. Slice the preserved lemon & chop the capers a little, add to the vegetables.
3. Make the dressing by mixing the olive oil, lemon juice, white pepper and salt.
4. Dress the vegetables and check the seasoning.
5. Leave the salad to infuse for at least half an hour before serving, the flavour improves immensely.