Fat Tush

Just had to say it. Well, this fat tush loves fattoush. It's one of those must haves when tomatoes are in season. I am sure you all have such a list, no? Mine includes fattoush, avocado/tomato/hearts of palm salad, veggie sandwich and gazpacho.
Still have to do the gazpacho...


Fattoush
adapted from Panera Bread Company Cookbook

3 tablespoons chopped preserved lemon
1/4 cup lemon juice
1 teaspoon honey
1/2 cup extra virgin olive oil
1/2 of a loaf of bread, cubed and toasted
6 roma tomatoes
2 regular tomatoes, beef steak, early girl...
1/4 cup fresh mint, chiffonade
1/4 cup parsley, minced
1/4 cup fresh basil, chiffonade
1/2 cup kalamatas, pitted and sliced
1 English cucumber, diced
1 tablespoon za'tar

In a large bowl combine all the ingredients except for the lemon juice, honey and olive oil. Whisk the lemon juice, honey and olive oil together and pour over the salad.
Preserved Lemons
I learned to do these in small quantities as I am the only one that eats them.

Cut a few lemons into quarters, stopping short of the end of the lemon. So its quartered but all stuck together at the bottom. Take a few lemons and juice them, set aside.

In a sterilized pint jar or whatever size you intend to use, pack some kosher salt at the bottom. The reson why it needs to be kosher is that you do not want the iodine is regular salt- it is not good for preserving/canning. Place a lemon down, add more salt. Keep going untilthe jar is filled. Pour the lemon juice of the mixture. Cover and store in a dark, cool place for three weeks.

At this point I refrigerate them and use as needed.