Recipe Shares from Kelly McVicker
Exclusive recipe shares from Kelly McVicker, tested by the Edible Test Kitchen. One fermented pico de gallo recipe from her book, Essential Vegetable Fermentation, and one an exclusive ...
Easy
Use this recipe to turn your preserved lemons into a quick and delicious citrus vinaigrette. I like to add thyme, oregano or lots of fresh cilantro or parsley to give it an herbal flavor.
Ingredients
- 2 tbsp preserved lemon paste, or wedge of 1 preserved lemon
- 2 cloves garlic peeled and roughly chopped
- 1 tbsp honey
- ¼ cup white wine vinegar
- A few sprigs to a small bunch of fresh chopped herbs, optional
- 1 cup light olive oil or any other light vegetable oil
Preparation
Easy Preserved Lemon and Herb Vinaigrette By Kelly McVicker
For this recipe you will need Preserved Lemons, Kelly's recipe can be found here. To turn your preserved lemons into lemon paste, remove the seeds and purée the lemons along with their juice in a blender until they form a smooth, creamy paste.
Instructions
1. If using a lemon wedge, cut it into smaller pieces first. Add the garlic, lemon paste or wedge, honey, herbs (if using) and vinegar to a blender or food processor. Process for 1 minute.
2. Add the oil to the processor and blend the mixture for another 30 seconds, until smooth and creamy.
3. Taste and season with a pinch of pepper.
4. Transfer the vinaigrette to a glass jar or bottle with a lid and use immediately. Leftover dressing can be refrigerated and reused for up to a week.
Reminder: Prevent unwanted bacteria in your fermentation projects. Fermentation and pickling projects require extra attention to cleanliness of jars, utensils and tools.
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