Preserved Lemon Vinaigrette

This preserved lemon vinaigrette is brighter, deeper, and more savory than a traditional lemon dressing. The preserved lemon rind adds a salty, mellow citrus flavor that fresh lemon juice alone can’t match, creating a creamy preserved lemon dressing that’s just as good on roasted vegetables as it is on salads.

If you’ve never cooked with preserved lemons, they’re simply lemons that have been cured in salt until the rind becomes soft and intensely flavorful.

Unlike fresh lemons, they add a mellow citrus flavor with a subtle briny note that works especially well in dressings, sauces, and marinades.

Here’s Why This Preserved Lemon Vinaigrette Works

More rounded flavor: I reach for preserved lemons when I want citrus that tastes more complex and savory than fresh lemon juice. The rind is mellow, salty, and almost floral after curing.

The rind gives the smoothest flavor: This recipe uses the rind and leaves the softer pulp behind. The pulp can be very salty, while the rind gives the dressing that clean preserved-lemon flavor without taking over.

White balsamic keeps it balanced: White balsamic vinegar has a little sweetness, so the dressing stays bright without turning harsh. Honey rounds it out just enough.

Slowly blended oil = stable emulsion: Drizzling in the olive oil while the blender runs creates a thick emulsion. It gives you a creamy lemon vinaigrette without mayonnaise, cream, or yogurt.

Ingredient Notes

Preserved lemon rind: Rinse the lemon first, then scrape away the soft pulp and use the rind. The rind has the best texture and the most concentrated citrus flavor.

Garlic: Grating the garlic helps it blend evenly into the dressing. If your garlic cloves are large or sharp, start with one and taste before adding more.

Fresh lemon juice: Fresh juice keeps the vinaigrette lively and gives the preserved lemon a cleaner finish.

Honey: A small amount softens the vinegar and lemon without making the dressing taste sweet. Maple syrup also works if you don’t have honey.

White balsamic vinegar: White balsamic is gentle and slightly sweet. Apple cider vinegar or rice vinegar will work, but the dressing will taste sharper.

Light olive oil: A mild olive oil keeps the preserved lemon in the foreground. A strong extra-virgin olive oil can make the dressing taste bitter once blended.

Ways to Use Preserved Lemon Vinaigrette

This preserved lemon dressing is delicious on sturdy greens, but I like it even more when it has something warm or rich to play against. Drizzle it over roasted carrots, potatoes, cauliflower, or asparagus, spoon it over grilled chicken, shrimp, or salmon, or toss it with farro and chickpeas for an easy grain bowl.

It also makes a flavorful dressing for my Moroccan Carrot Salad or try it anywhere you’d use a classic lemon vinaigrette when you want a deeper, more savory citrus flavor.

It doubles as a quick marinade for chicken or fish. Because it contains honey, keep an eye on anything cooked over high heat since the sugars can brown quickly.

Frequently Asked Questions

Preserved Lemon Dressing

This preserved lemon dressing is bright, savory, and creamy enough to wake up an everyday salad, but it’s just as good drizzled over roasted vegetables, grilled seafood, or grain bowls.

Once you have a jar in the refrigerator, you’ll probably find yourself reaching for it more often than a standard lemon vinaigrette. Looking for more ways to use preserved lemons? Try my preserved lemon compound butter.