Moroccan-Style Preserved Lemon Salad Dressing Recipe
By
Lisa Lavery
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Chopped preserved lemon, fresh lemon juice, cumin, garlic, paprika, and cayenne are mixed together in this assertive dressing that holds its own tossed in a chunky summer squash salad or brushed on a grilled piece of fish or chicken.
What to buy: Look for preserved lemons in gourmet grocery stores or online; or you can make your own. If you can’t find preserved lemons, substitute 1 tablespoon of finely grated lemon zest.
INGREDIENTS
- 1/4 cup plus 2 tablespoons freshly squeezed lemon juice (from about 3 medium lemons)
- 2 preserved lemons, rind only, finely chopped (about 3 tablespoons)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 medium garlic cloves, finely chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup olive oil
INSTRUCTIONS
Place all of the ingredients except the oil in a large bowl and whisk to combine. While whisking constantly, add the oil in a slow, steady stream until it’s fully incorporated. If not using immediately, refrigerate the dressing in a container with a tightfitting lid for up to 3 days.
