Preserved Lemon Vinaigrette
Whisk finely minced preserved lemon peel with high-quality olive oil, a splash of white wine vinegar, and a pinch of honey to create a dressing that cuts through rich greens and roasted root vegetables. The secret is to use only the rind, rinsed of its salt brine, and to emulsify it well so the tang coats every leaf.
Balance the salinity of the ferment.
Preserved lemons carry a heavy salt load. Always rinse the rind under cold water and taste it before adding extra salt to the final mixture.
- chef's knife
- small glass jar with lid
- fine-mesh sieve
What goes in.
- 1 wholepreserved lemon (rind only)
- 1/2 cupextra virgin olive oil
- 2 tbspwhite wine vinegar
- 1 tsphoney
- 1/4 tspfreshly cracked black pepper
Shake, don't stir
Using a jar to combine the ingredients allows you to vigorously agitate the oil and vinegar, creating a stable, creamy suspension that won't break on your salad.
The method.
Prepare the lemon
Remove the rind from the preserved lemon. Scrape away and discard any remaining pulp. Rinse the rind thoroughly under running water to remove excess surface salt.
Mince finely
Lay the rind flat and slice it into the thinnest possible slivers, then turn and mince into tiny, confetti-like pieces. The smaller the pieces, the better they will distribute.
Combine
Place the minced rind, vinegar, honey, and pepper into a small jar. Pour in the olive oil.
Emulsify
Seal the lid tightly and shake the jar for 30 seconds until the dressing appears cloudy and cohesive. Taste before adding any additional salt.
Other turns to take.
Herb-heavy
Add one tablespoon of finely minced fresh parsley or cilantro to the jar before shaking.
Spiced
Whisk in a half-teaspoon of toasted coriander seeds or a pinch of red chili flakes.
When it doesn't go to plan.
If you find the rind too tough, use a microplane to grate it directly into the vinegar.
Let the dressing sit at room temperature for 15 minutes before serving to allow the lemon oils to infuse the olive oil.
Store in the refrigerator for up to one week; the olive oil will solidify, so let it sit on the counter for a few minutes before shaking it back into an emulsion.
The ones that keep coming up.
Can I use the pulp of the preserved lemon?
The pulp is very salty and has a mushy texture. It is better used in stews or tagines rather than a delicate vinaigrette.
What is the best type of oil to use?
A bright, peppery extra virgin olive oil provides the best contrast to the fermented, mellow citrus of the lemon.
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