Dress up your favorite salad with a Preserved Lemon Vinaigrette. This salad dressing is a welcome alternative to your usual salad vinaigrette. It is a tangy, citrusy blend with tiny bits of preserved lemon rind infused throughout. If you are a lemon-lover and have a jar of preserved lemons hanging out in your fridge then this salad dressing is for you! You are going to love this vinaigrette!
Salad dressings and vinaigrettes are so simple to make and a huge cost savings as compared to the store-bought stuff. Plus, you know they are healthier without a lot of sugar, additives, and preservatives. This version of lemon vinaigrette is made with the rind of a preserved lemon.
Where can I buy Preserved Lemons?
If you have been blessed with a jar of preserved lemons you can make this simple vinaigrette in a matter of minutes. Preserved lemons are a major ingredient used in Moroccan cuisine. They are also used throughout the Middle East as they add brightness and flavor to so many of their traditional dishes.
You will find jars of preserved lemons in Middle Eastern or International markets. They are often found in local stores like World Market, Whole Foods and in Trader Joe’s. You can also buy preserved lemons online.
But why buy preserved lemons when you can make your own with a few lemons and a jar of salt. It is an easy project that has huge rewards for very little cash outlay. Check out our post on Preserved Lemons and we will show you how to make them yourself. Preserved lemons will keep in the refrigerator for at least a year and may become one of your favorite ingredients.
How to make Preserved Lemon Vinaigrette:
After the lemons have aged in the salt and lemon juice the rinds will be tender and have acquired a lovely flavor without the bitterness of fresh lemons. The flesh inside of the lemon becomes slightly transparent with a soft, jam-like consistency. The entire lemon is edible! Except for the seeds of course.
Most basic vinaigrettes can have the ingredients whisked together in a dish or added to a jelly jar and shaken. We are using only the rind of one lemon for our vinaigrette and you will need a blender or food processor to get a smooth creamy consistency. I love using my mini-food processor for this vinaigrette.
- Rinse one preserved lemon under cold water, then pat dry with a paper towel.
- On a cutting board, cut the lemon into quarters and scrape the flesh out. Return the flesh to the jar of lemons for future use.
- Cut the lemon rind into smaller pieces and place in the blender/processor.
- Add the grated garlic, lemon juice, honey and the white balsamic vinegar. Process for 1-minute.
- Drizzle the oil into the processor and blend the mixture for another 1-2 minutes until smooth and creamy.
- Taste and season with a pinch of white pepper.
- Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed.
Notice that we did not include salt in our recipe. The lemons will have absorbed enough salt to season the vinaigrette. But, you should taste it. If your taste buds tell you it needs more salt…then go for it. Pour this incredible vinaigrette on your salad, toss and enjoy!
How long will this preserved lemon vinaigrette keep?
Ahh…That is the big question! If kept in a lidded glass container in the refrigerator it will last for two weeks. But I am positive you are going to love this vinaigrette so much that it will not last long at all. You will be finding all sorts or ways to incorporate it into your recipes. Here are a few ideas…..
Use this incredible preserved lemon vinaigrette in any tossed green salad. It is also awesome on a pasta salad! Use it to flavor sautéed or steamed vegetables and drizzle it over grilled fish. Be creative!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Simple Tahini Dressing: A creamy, smooth, lemony dressing with a hint of nuttiness from the tahini. There are only 6 ingredients and you can make it in less than 5 minutes.
- Greek Salad Dressing: Greek salad dressing combines the simple everyday flavors of fresh veggies, oil, lemon and dried oregano with a big punch of flavor from Greek feta cheese.
- Blue Cheese Salad Dressing: A thick, creamy and tangy salad dressing with an intense blue cheese taste.
Connect With Savor the Best:
Please follow us on our social media accounts
Facebook * Instagram * Pinterest * Youtube * Twitter
Did you make this recipe? We would love to hear from you. Drop us a comment below.
Preserved Lemon Vinaigrette
Ingredients
- Lemon rind of one preserved lemon
- 2 clove garlic grated
- ⅓ cup lemon juice
- 1 tablespoon honey
- ¼ cup white balsamic vinegar
- 1 cup Light olive oil or mild-flavored oil
- Pinch of fresh ground white peppercorns or black peppercorns
Instructions
- Remove one preserved lemon from the jar and rinse it under the cold water tap. Pat dry with a paper towel.
- Place the lemon on a cutting board and cut it into quarters. With a teaspoon scrape the flesh from each section of the lemon. Return the scraped flesh to the jar of lemons for a future use.
- Cut the lemon rind into smaller pieces and place in the blender/processor. Add the grated garlic, lemon juice, honey and the white balsamic vinegar. Process for 1-minute.
- Drizzle the oil into the processor and blend the mixture for another 1-2 minutes, until smooth and creamy.
- Taste and season with a pinch of white pepper.
- Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed.
Notes
- Be sure to rinse the lemon with cold water before using.
- Do not discard the scraped flesh of the preserved lemon, return it to the jar for another use.
- White balsamic vinegar has a touch of natural sweetness. Alternatives are apple cider vinegar or rice wine vinegar.
- White or black pepper can be used, we like the white pepper as it does not leave black specks in the vinaigrette.
- Add salt with caution as the preserved lemon has absorbed salt.
- This vinaigrette will keep in a glass, lidded container in the refrigerator for up to two weeks.
- The vinaigrette does not separate but stays creamy
Daniella
Tuesday 23rd of May 2023
Cant wait to try this but I'm surprised your recipe suggests to put the flesh of the lemon back into the jar but then to use lemon juice in the recipe. Why not add the pulp and juices of the preserved lemon? Thanks!!
Pat Nyswonger
Tuesday 23rd of May 2023
Hi, Daniella....Thanks for your question, you can use the flesh of the preserved lemon but the dressing will be a little thicker and more salty.