Recipes

Preserved Lemon Vinaigrette

If you have never tasted a preserved lemon then hopefully this recipe will be your introduction to this magnificent flavor bomb on an ingredient. Classically used as a flavoring agent in North African, Middle Eastern, and Mediterranean cuisines, especially in dishes like tagines, stews, and soups, preserved lemons are lemons that have been cured in brine, typically a mixture of salt and their own juice for several weeks. This process softens the lemon and mellows its flavor, resulting in a rich, salty, and umami-rich ingredient with a complex aroma. This vinaigrette pairs beautifully with grilled fish, seafood and chicken as well as grilled vegetables like asparagus, broccoli, zucchini and potatoes.

By Stephanie Banyas, Culinary Experience Manager

About ¾ cup

Ingredients

Directions

1 preserved lemon, seeded and finely chopped
1 shallot, finely diced
2 cloves garlic, finely grated on a microplane
¼ teaspoon granulated sugar or honey
Pinch of kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons Champagne or white wine vinegar
½ cup extra virgin olive oil

Whisk together the lemon, shallot, garlic, sugar, salt, vinegar, pepper and vinegar in a bowl until combined. Slowly whisk in the oil to emulsify slightly. Taste and adjust the flavoring adding more salt or sugar if necessary.
Cover and allow the vinaigrette to sit at room temperature for at least 30 minutes before using. The vinaigrette can be made up to two days in advance and stored in the refrigerator, tightly covered. Bring to room temperature before using.