Tomato, Onion, and Roasted Lemon Salad

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness. This salad is sublime as a summer lunch or as a side for dinner.

                                                      Tomato, Onion and 
                                                    Roasted Lemon Salad
                                                            adapted from
                                                              bon appétit
                                                             August 2014
                                             

Ingredients
1 lemon, thinly sliced,
   seeds removed
1 Tbsp. thinly sliced fresh sage leaves
1/2 tsp. sugar
2 Tbsp. olive oil, divided
1 Tbsp. pomegrante molasses
1/2 tsp. ground allspice
Kosher salt, freshly ground black pepper
1 1/2 lb. mixed small tomatoes, such as
   Sun-Gold, cherry or heirloom, halved
1/2 small red onion, thinly sliced
1/4 cup fresh flat-leaf parsley leaves
   with tender stems
1/4 cup fresh mint leaves, torn if large
1/4 cup purple sprouts or microgreens
   (optional)

Preheat oven to 350 degrees F. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.

Gently toss lemon slices with sage, sugar, and1 Tbsp. oil in a medium bowl. Spread out parchment-lined baking sheet and bake until lemons are no longer wet and slightly colored, 15-20 minutes. Let cool.

Whisk pomegrante molasses, allspice, and remaining 1 Tbsp. oil in a large bowl: season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

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