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–+ servings

Preserved Lemon Vinaigrette

Marla Hingley
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.
4 from 1 vote
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Prep Time 10 mins
Total Time 10 mins
Servings 8

Ingredients
  

  • 1/4 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
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • Salt to taste

Instructions
 

  • Whisk together all ingredients by hand, or combine in a blender or mini food processor.

Notes

Makes 1/2 cup
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