Parsley, Mint and Cucumber Salad with Preserved Lemon

Ingredients

 * ¼ cup thinly sliced, commercially preserved lemons
 * 1 clove garlic, minced
 * 2 tbsp fruity extra virgin olive oil
 * ½ cup coarsely chopped fresh spearmint
 * 2 cups lightly packed Italian parsley leaves, stems removed, washed and spun dry
 * 1 medium-sized cucumber, peeled, seeded and cut in ¼-inch dice
 * freshly ground black pepper to taste
 * preserved lemons
 * 4 large lemons, preferably organically grown
 * ½ cup coarse kosher salt
 * 2 to 3 cups freshly squeezed lemon juice

Directions

 * 1) Stir together preserved lemon, garlic, olive oil and mint in mixing bowl.
 * 2) Add spearmint, parsley leaves and cucumber to bowl, season generously with black pepper and toss well.
 * 3) Serve salad chilled or at room temperature.
 * 4) Preserved lemons
 * 5) Wash and quarter lemons.
 * 6) Using tip of paring knife, remove any visible seeds.
 * 7) Sprinkle 2 tablespoons salt in 1-quart, wide-mouth canning jar.
 * 8) Drop 4 lemon quarters in jar, and sprinkle with another 2 tablespoons salt.
 * 9) Continue to layer lemons and salt in jar.
 * 10) Pour in enough lemon juice to fill jar.
 * 11) Screw on lid, shake and, if necessary, top off jar with more lemon juice.
 * 12) Leave jar at room temperature for about 6 to 8 days, shaking it daily, or until peel softens and pith turns from white to pale yellow throughout.