Preserved lemon vinaigrette
This tart and aromatic vinaigrette adds a wonderful depth of flavor to robust salads, couscous and more.
Servings: 2 -4, approx
- 1 tablespoon preserved lemon
- 1 ½ tablespoon lemon juice
- 3 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ½ clove garlic relatively small, crushed
Remove any of the inner flesh from a piece of preserved lemon and rinse off any white residue on the rind part. Finely chop 1tablespoon of the preserved rind to use in this recipe.
If mixing by hand, place all of the ingredients in a small jar and shake them together. Alternatively, place everything in a small food processor and pulse to combine and further break up the preserved lemon.
Use immediately or store in a sealed jar in the fridge - note you will need to re-shake the dressing before using as it will settle out.
Calories: 194kcal | Carbohydrates: 2g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Sodium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 4mg | Iron: 1mg