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RECIPE: Preserved Lemon Vinaigrette
- Yield: Makes about 1 cup 1x
Description
This vinaigrette is my go-to. I love how the preserved lemon, lemon zest, and juice combine to maximize the lemony flavor. Use any leftover vinaigrette to dress green salads or spooned over grilled fish.
Ingredients
Units
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- 1/2 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 Tbsps orange juice, preferably freshly squeezed
- 2 tsps lemon zest
- 1 1/2 tsps Aleppo pepper
- 2 Tbsps preserved lemon peel, rinsed and finely diced or smashed with a fork
- 1 Tbsp fresh thyme leaves, or 1 tsp dried thyme
Instructions
- Combine all ingredients in a small bowl and whisk to blend.
- Store any leftover dressing in a lidded glass jar in the refrigerator for up to three days.
Zest Master
To make zesting lemons and oranges easier, zest the whole fruit before juicing it. Zesting removes the top layer of the peel and leaves the bitter white pith. If you don’t have a microplane zester, use a box grater or peeler, being careful to avoid the pith, and finely chop.
