Ingredients
3 tablespoons red wine vinegar
1 teaspoon preserved lemon juice
1/2 teaspoon toasted cumin seeds
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper plus 1/2 teaspoon
3 to 4 large tomatoes, cored and cut into wedges
1 tablespoon preserving brine from Preserved Lemons
1/4 cup finely chopped preserved lemon rind from Preserved Lemons
1/4 cup roughly chopped fresh cilantro leaves
1/4 cup roughly chopped fresh parsley leaves
1/2 cup thinly sliced red onions
1 head butter lettuce, washed, cored, and quartered

Instructions
In a small bowl, combine the vinegar, preserved lemon juice, and cumin seeds. Slowly whisk in the olive oil until blended. Adjust seasonings with salt and
pepper, to taste. Place tomato wedges in a separate bowl. Season the tomatoes with the preserving brine, and additional salt and 1/2 teaspoon pepper. Add the chopped lemon rind, cilantro, parsley, and red onions, tossing to coat well. Taste and adjust seasoning with salt and pepper as needed. Drizzle a small amount of the dressing over the tomato mixture and toss to combine. Arrange lettuce on 4 salad plates. Top with equal amounts of the tomato mixture and drizzle with additional dressing, if desired.