Preserved Lemon Vinaigrette
Beth LeePreserved lemon vinaigrette is like adding a ray of sunshine to your salad. You'll love how easy it is to make and also versatile in use and flexible with ingredients.
Ingredients
- ½ medium sized preserved lemon seeds removed, rinsed
- 1 teaspoon preserved lemon liquid
- 1 tablespoon fresh lemon juice
- 1 tablespoon orange juice
- ¼ - ½ teaspoon sugar
- ½ teaspoon dried thyme
- Fresh parsley if you have some
- Fresh ground pepper
- ⅓ cup extra virgin olive oil
Instructions
- Place all ingredients in a food processor and pulse to emulsify.
- Alternatively, if you don't have a mini food processor, mince the preserved lemon into small pieces and chop your herbs. Then place all ingredients—except oil—in a bowl. Slowly whisk in oils to emulsify.
- Taste for seasoning, adjust if necessary to your liking.
- Store in a sealed container in the refrigerator. But if using within a few hours of when you make it, leave it out so the oil doesn’t congeal. If it does congeal in the refrigerator, just let it come to room temp or add a touch of lemon juice and whisk and it will come back to a smoother consistency quickly.
Video
Notes
- Remember that preserved lemons are, by definition, salty. So either rinse them before use or use the saltiness as the "added" salt for this recipe.
- Experiment with this vinaigrette - Consider this is a starting point. Adapt to your taste buds and the ingredients you have on hand. The only must-have component of this dressing recipe is the preserved lemons which really give it its unique flavor.
- Not to worry if you don't have a mini or regular size food processor. Just mince the lemons into really small pieces, chop up your herbs and use a whisk!
Nutrition
Serving: 1gCalories: 83kcalCarbohydrates: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 28mgSugar: 1g
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