This dressing gets made in a standing blender. The preserved lemons will lose their mass. The dressing essentially amounts to their liquefied lemon remains.
We all like a dressing that coats: the question is “should it be a fur coat or a slicker?” Do we want our salads to be heavily covered or lightly shelled?
My preserved lemon dressing provides just enough cling to ensure that the salad is dressed appropriately. This recipe is truly an all-purpose dressing.
Preserving lemons comes out of the Middle East, where this fruit has been cultivated for thousands of years. Preserved lemons are just pickled lemons in salt brine. You can make your own or find them in many Middle Eastern markets.
Use as a salad dressing or even add a spoonful to prepared fish or chicken for a quick boost of flavor.
Ingredients
- 1 preserved lemon rind only
- ½ cup fresh lemon juice
- 2 medium garlic cloves finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil
- 1 tablespoon sumac
Nutritional Facts
Instructions
- Drop the preserved lemon rinds, lemon juice, garlic, salt and pepper into blender. Blend to combine, making a rough paste.
- With the motor running, add the oil in a slow, steady stream until fully liquefied. Finally add in the sumac.
- Keep this dressing refrigerated for up to five days: just shake before use.
Excerpted from Remaining Kosher Volume One: A Cookbook for All with a Hechsher in Their Heart
