Preserved Lemon Vinaigrette
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.
Servings: 2 Cups
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
Nutrition
Serving: 1Tablespoon | Calories: 133kcal | Carbohydrates: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 23mg | Sugar: 1g
