This preserved lemon vinaigrette is a zesty and versatile salad dressing that adds a burst of citrus to salads and roasted veggies.
Yield½ cup
Servings8
Ingredients
- 1 ounce preserved lemon, one small preserved lemon
- 2 tablespoons fresh lemon juice
- 1 clove garlic , minced
- 2 teaspoons honey
- ½ teaspoon Dijon mustard
- ⅓ cup extra virgin olive oil
- Salt and freshly ground black pepper , to taste
Instructions
- Rinse the preserved lemon under running water to remove excess salt. Then roughly chop, removing any seeds.
- Using a stick blender, a high-speed blender or a small food processor, combine the preserved lemon pieces, fresh lemon juice, minced garlic, honey, and Dijon mustard. Blend until the mixture is smooth and the preserved lemon is well incorporated.
- With the blender or food processor running, slowly stream in the extra virgin olive oil. Continue blending until the vinaigrette is well emulsified and the texture is creamy.
- Taste the vinaigrette and season with salt and freshly ground black pepper according to your preference. I add roughly ¼ teaspoon of each.
- If the vinaigrette is too thick, you can adjust the consistency by adding a bit of water, one tablespoon at a time, until it reaches your desired thickness.
- Transfer the preserved lemon vinaigrette to a glass container or jar with a tight-fitting lid. Store it in the refrigerator for up to a week.
Notes
- I used a small Beldi preserved lemon (weighing about 1 ounce / 30 grams), but you can also use homemade preserved lemons.
- If you don't have a stick blender or small food processor, you can finely mince the preserved lemon. Then place all of the ingredients in a mason jar and screw the lid on tightly, and shake vigorously until the vinaigrette is well combined.