Preserved Lemon Dressing Food

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.

GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING

Steps:

• Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
• Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
• Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
• Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
• Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
• Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.

SIMPLE LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

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.