Preserved Lemon Vinaigrette

Preserved lemons are filled with flavor, yet don’t have that sharpness that fresh lemons do. With edible peels, they can be finely diced and added to a simple vinaigrette to create a wonderfully robust flavor. Toss this dressing over salad, or try drizzling it over cooked vegetables like green beans, asparagus, or boiled/roasted baby potatoes.

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You only need a little bit of the preserved lemons to create that wonderful flavor.

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Finely dice the lemon peel and whisk together all ingredients by hand, or combine in a blender or mini food processor.

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Preserved Lemon Vinaigrette
4.0 from 1 reviews
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Serves: 8
With edible peels, these can be finely diced and are perfect for adding to salad dressing, or tossed with cooked vegetables like green beans, asparagus, or boiled/roasted baby potatoes.
Ingredients
  • ¼ of a preserved lemon (can use the pulp, or scrape it off and just use peel)
  • 1 clove garlic, minced
  • 2 Tbsp parsley, finely chopped
  • 2 Tbsp chives, finely chopped
  • 2 Tbsp thyme, finely chopped
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • Salt to taste
Instructions
  1. Whisk together all ingredients by hand, or combine in a blender or mini food processor.
Notes
Makes ½ cup

 

 

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3 Comments

  1. I will surely try this recipe as we have a lemon tree which is full of delicious lemons!!!!!!!!!!!

  2. If you received the original email for Making Preserved Lemons, then you should have access to it on our site. Click on the link I provided, or enter ‘preserved lemons’ it in the search box.

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