Preserved Lemon Vinaigrette Food

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 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.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

PRESERVED-LEMON SPRITZER

Steps:

• Thinly slice preserved lemon and muddle in the bottom of a glass with sugar until dissolved. Top with ice and seltzer, stir, and serve.

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.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

PRESERVED LEMON VINAIGRETTE

Steps:

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

BULGUR AND CHICKPEAS WITH PRESERVED LEMON VINAIGRETTE

Steps:

• In a small saucepan, bring the vegetable stock to a boil.
• Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.
• Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
• PRESERVED LEMON VINEGRETTE:.
• In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
• Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.