Preserved Lemon Vinaigrette Recipes

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PRESERVED LEMON VINAIGRETTE



Preserved Lemon Vinaigrette image

Preserved lemon vinaigrette is like adding a ray of sunshine to your salad. You'll love how easy it is to make and also versatile in use and flexible with ingredients.

Provided by Beth Lee

Categories     Globally-inspired Recipes

Time 11m

Number Of Ingredients 9

½ medium sized preserved lemon, seeds removed, rinsed
1 teaspoon preserved lemon liquid
1 tablespoon fresh lemon juice
1 tablespoon orange juice
¼ - ½ teaspoon sugar
1/2 teaspoon dried thyme
Fresh parsley if you have some
Fresh ground pepper
1/3 cup extra virgin olive oil

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.

Nutrition Facts : Calories 83 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 28 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

PRESERVED LEMON VINAIGRETTE



Preserved Lemon Vinaigrette image

Dress up your favorite salad with a Preserved Lemon Vinaigrette. This salad dressing is a welcome alternative to your usual salad vinaigrette. It is a tangy, citrusy blend with tiny bits of preserved lemon rind infused throughout.

Provided by Pat Nyswonger

Categories     Sauces

Time 5m

Number Of Ingredients 7

Lemon rind of one preserved lemon
2 clove garlic, grated
1/3 cup lemon juice
1 tablespoon honey
1/4 cup white balsamic vinegar
1 cup Light olive oil or mild-flavored oil
Pinch of fresh ground white peppercorns (or black peppercorns)

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.

Nutrition Facts : Calories 133 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 Tablespoon, Sodium 23 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

PRESERVED LEMON VINAIGRETTE



Preserved Lemon Vinaigrette image

Make and share this Preserved Lemon Vinaigrette recipe from Food.com.

Provided by Jellyqueen

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 7

1 tablespoon diced preserved lemon, rind of
1 teaspoon chopped fresh chives
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup champagne vinegar
2/3 cup extra virgin olive oil
fresh ground black pepper

Steps:

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

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