If you are looking to dive into an innovative first course with fresh, tangy, salty and creamy flavors, this zucchini ribbon salad will fit the bill.
Preserving lemons is a solid beginner-level ferment because it is successful more frequently than not. This is due to the powerful concentration of salt in the recipe. The likelihood of unfavorable bacteria thriving in that level of salinity is close to none.
Harissa is incorporated into the equation as a welcome twist to add a kiss of smoky heat. Harissa is a North African spice blend typically made up of red chiles, citrus, garlic, coriander and cumin. Once preserved, the lemon slices capture the essence of these additional aromatics quite nicely. They also pick up a gorgeous sunset hue.
Another level-up moment comes from using fresh-squeezed lemon juice instead of filtered water to submerge the sliced lemons. This results in a super-charged citrusy finish and transforms the resulting brine into a yummy addition to future dishes as well.
What’s Good to Know with Chef Olivia:
- Slicing your lemons allows for an even and quicker ferment, doing so exposes the interior of the lemon to the acid and salt they are submerged in.
- Removing all citrus seeds before fermenting delivers a finished product that is easy to use and throw into dishes in a pinch.
- Try massaging cut greens such as kale with one or two slices of finely chopped preserved lemons for a quick and bright-flavored salad.
- In lieu of making homemade stracciatella, use a fork to shred a ball of fresh mozzarella and then soak it in a small amount of heavy cream for 10 minutes.
- Since the fermented rind is consumed in its entirety, it is recommended to either source organic lemons or scrub the citrus well to help remove any pesticide residue.
Preserved Harissa Lemon Zucchini Ribbons with Fresh Stracciatella
Yield: 3 cups stracciatella; 8 cups zucchini ribbon salad
Ingredients
For the Harissa-Spiced Preserved Lemons:
Yield: 1 quart-sized jar
- 5 lemons, sliced and deseeded
- 1/4 cup sea salt
- 2 tablespoons harissa spice
- 5 lemons, juiced
For Salad & Assembly:
Yield: 3 cups stracciatella; 8 cups zucchini ribbon salad
- 1 pound mozzarella curds
- 1 cup warmed heavy cream
- 4 teaspoons sea salt, more to taste
- 1/3 cup harissa preserved lemon slices, finely diced
- 4 zucchini, sliced with peeler
- 2 tablespoons olive oil, more to garnish
- 1 small bunch fresh basil
Directions
For the Harissa-Spiced Preserved Lemons:
- Add lemon slices to a bowl and sprinkle with the sea salt.
- Allow to rest for 10 minutes. Fold in harissa.
- Pack lemon slices into a sterilized, quart-sized glass jar.
- Add fermentation weight.
- Pour over lemon juice to submerge lemon slices, adding a small amount of filtered water as necessary.
- Attach airlock lid and ferment at room temperature for 3 to 8 weeks or until the lemon pith becomes translucent.
- Refrigerate for extended storage.
For Salad & Assembly:
- Dice mozzarella curds and place in a large bowl.
- Simmer 8 cups of water and ladle over cheese. Season water with 3 teaspoons sea salt.
- Allow mixture to rest for 1 minute, stirring gently occasionally to help the cheese curds soften.
- Drain out water and use hands to gently stretch the mozzarella, taking care not to overhandle.
- Pour heavy cream into a separate bowl with the remaining teaspoon of sea salt. Add stretched mozzarella to heavy cream, using your hands to create strands.
- Gently toss together diced preserved lemons, zucchini ribbons and olive oil.
- Plate and top with stracciatella, additional olive oil and fresh basil leaves.
More fermented recipes from Chef Olivia:
