Preserved Lemon Dressing Recipes

PRESERVED LEMON VINAIGRETTE

Steps:

• Place all ingredients in a food processor to emulsify.
• Alternatively, if you don't have a mini food processor, mince the preserved lemon into small pieces and chop your herbs. Then place all ingredients-except oil-in a bowl. Slowly whisk in oils to emulsify.
• Taste for seasoning, adjust if necessary to your liking.
• Store in a sealed container in the refrigerator. But if using within a few hours of when you make it, leave it out so the oil doesn't congeal. If it does congeal in the refrigerator, just let it come to room temp or add a touch of lemon juice and whisk and it will come back to a smoother consistency quickly.

PRESERVED LEMON VINAIGRETTE

Steps:

• Remove one preserved lemon from the jar and rinse it under the cold water tap. Pat dry with a paper towel.
• Place the lemon on a cutting board and cut it into quarters. With a teaspoon scrape the flesh from each section of the lemon. Return the scraped flesh to the jar of lemons for a future use.
• Cut the lemon rind into smaller pieces and place in the blender/processor. Add the grated garlic, lemon juice, honey and the white balsamic vinegar. Process for 1-minute.
• Drizzle the oil into the processor and blend the mixture for another 1-2 minutes, until smooth and creamy.
• Taste and season with a pinch of white pepper.
• Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed.

PRESERVED LEMON DRESSING

Steps:

• In a bowl, whisk together the minced lemon peel, lemon juice, olive oil, and ground peppercorn until thoroughly combined.

PRESERVED LEMON DRESSING

Steps:

• Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
• Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.

STRIPED BASS AND PRESERVED LEMON DRESSING WITH GRILLED CARROTS

Steps:

• Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof saute pan to medium high. When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan. Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the saute pan from the oven and place it on the stove over medium-high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill.
• Place the ingredients in a blender and blitz until the sauce is smooth and creamy. Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.
• Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.

PRESERVED LEMONS

Steps:

• Preheat the oven to 250 degrees F.
• Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

PRESERVED LEMON VINAIGRETTE

Steps:

• in a mixing bowl, stir together all the ingredients.

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

CREAMY LEMON DRESSING

Steps:

• Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
• Refrigerate 15 minutes to overnight.

CREAMY MEYER LEMON DRESSING

Steps:

• Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.