Greens Salad with Preserved Lemon and Sumac Dressing

This salad is delicious any time of the year! You can swap the apple for a pear during the colder months and in the summer, substitute your favorite stone fruit. The preserved lemon and sumac dressing is great to have on hand for any season. To change things up, replace the sumac with za’atar.  

Serves 4-6
INGREDIENTS
Preserved lemon and sumac dressing:
¼ cup plus 1 tablespoon extra-virgin olive oil
¼ cup New York Shuk Preserved Lemon Paste
3 tablespoons apple cider vinegar
1 tablespoon New York Shuk Sumac
¼ teaspoon salt, or to taste
Greens salad:
2 heads romaine lettuce
2 handfuls of arugula
1 fennel bulb, cored and halved, fronds reserved
½ Pink Lady apple, cored
3 Persian cucumbers
2 celery stalks, strings removed
¼ cup Parmesan cheese shavings
ASSEMBLY
DRESSING:
To prepare the dressing, in a small bowl, whisk together the olive oil, Preserved Lemon Paste, vinegar, Sumac and salt. Taste and adjust the seasoning with salt.

SALAD:
- To prepare the salad, in a large bowl, using your hands, tear the romaine into bite-size pieces. Add the arugula and fennel fronds.
- Using a mandoline or a knife, thinly slice the fennel bulb, apple, cucumbers and celery. Alternatively, finely chop the ingredients. Add to the bowl with the greens, then add the Parmesan. Set the salad aside until ready to serve.
- Just before serving, pour in the dressing to taste and toss to combine. Any leftover dressing can be stored in the refrigerator for a few weeks.
- Make the dressing- mix all ingredients in a bowl and set aside.
- In a bowl, using your hands, tear the romaine into bite size pieces for a less formal look and add the arugula and fennel fronds to it.
- Using a mandoline, thinly slice the apple, fennel, cucumber and celery and add to the bowl. Mix in the parmesan cheese and pour in the dressing to taste. Any leftover dressing can be kept in the fridge for your next salad.