Today we are preserving lemons for the year. The process is simple, but the results are always astounding, especially when added to elevate a dish or garnish to give it a little more pep. We take the lemons and trim off both ends (this helps them to stand up and stack better for large numbers), then we take our knife three quarters of the way down from the top to open them up. We place them in a dish standing up and liberally add salt followed by a good salad oil to cover. They are then left near a window for two months allowing the sunlight to hit them and help the process move along. Once ready, we will take the preserved lemons and discard the the inner pulp and keep the skins only, then we finely dice and add them to salad dressings, sauces, seafood salads and many other things.
- Executive Sous Chef Tom Whitaker