Remove the preserved lemons from the jar.

If they're particularly salty, give them a quick rinse.

Slice them thinly.

You can remove the seeds if necessary.

Whether you use the peel, flesh, or both depends on the preserved lemons you're working with. The peel is especially flavorful and is often the part you'll see used in Moroccan-inspired cooking.

Kitchen Technique: Start conservatively. Preserved lemons can be extremely salty, so you can always add more to the salad but can't easily take them back out.

Soak the cashews until softened.

Add them to a blender with water, lemon juice, vinegar, garlic powder, Dijon, salt, and pepper.

Blend until completely smooth.

Add more water a tablespoon at a time until you reach a creamy dressing consistency.

Taste.

You want the dressing to be creamy, tangy, and just salty enough.

Heat olive oil in a skillet over medium-high heat.

Add the Nutcase vegan meat crumbles.

Season with black pepper and any additional spices you like.

Cook until browned and slightly crispy around the edges.

Remove from the heat.

Kitchen Technique: Don't stir constantly. Let the crumbles sit against the hot pan long enough to develop browned edges.

That little bit of caramelization makes the vegan meat taste much more substantial.

Add the greens, tomatoes, roasted bell peppers, capers, sun-dried tomatoes, and sliced preserved lemon to a large bowl.

Add fresh herbs.

Toss gently.

Don't add the cashew cream yet.

Step 5: Add the Vegan Crumbles

Scatter the warm vegan meat crumbles over the salad.

I like keeping them on top rather than mixing everything aggressively. That way, you get bites of crispy vegan meat throughout the salad.

Drizzle with the cashew cream.

Finish with fresh herbs, cracked black pepper, and an optional squeeze of fresh lemon.

Serve immediately.