Can you just eat preserved lemons?

Preserved lemons are technically ready to eat right out of the jar, but they will be quite salty. Instead, rinse them well first, then enjoy the rind to flavor soups, stews, rice and sauces.

What do preserved lemons taste like?

Preserved lemons have an intense lemon flavor that is more floral than acidic like in a fresh lemon. The rind becomes soft and tender while the pulp section is less juicy than a fresh lemon.

Preserved Lemon Vinaigrette - The Real Recipes

Description

This Preserved Lemon Vinaigrette recipe is bursting with bright and fresh lemon flavor with just a hint of sweetness. Made with briny and floral preserved lemons, this vinaigrette is delicious on fresh green salads, as a marinade or a dressing for grain bowls or grilled meats.

Ingredients

Units Scale

1/2 preserved lemon, rinsed well and chopped (about 3 Tbsp. chopped)
2 Tbsp. fresh lemon juice (from 1 lemon)
2 tsp. maple syrup or honey
1/2 tsp. Dijon mustard
1/2 cup olive oil, or another neutral oil
1 pinch black pepper
fresh chopped parsley, for garnish

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Instructions

Be sure the preserved lemon is rinsed well before starting this recipe (preserved lemons are very salty). Add the chopped preserved lemon, fresh lemon juice, maple or honey and mustard to a mason jar (or the base of a blender or food processor, depending on what equipment you have). Use an immersion blender to blend the ingredients to a paste (or pulse the ingredients in the food processor or blender to a chunky paste). With the immersion blender still running (or the food processor or blender running), slowly drizzle in the oil until the mixture forms an emulsion. Stir in the black pepper and garnish with fresh chopped parsley just before serving.
Store leftover dressing in a mason jar or air tight container in the refrigerator for up to 1 week.

Notes

If you want to use a full lemon, simply double the remaining ingredients. This will make 1 1/2 cups of dressing.
Use the dressing on salads, grain bowls, as a marinade, or on grilled proteins.
Preserved lemon vinaigrette tastes great with our Chickpea Patties, Red Lentil Fritters and our Pulled Chicken in a Dutch Oven.
It’s also delicious on salads, like our Arugula and Crispy Quinoa Salad or our Za’atar Chicken with Crispy Pita Salad.
You can adjust the acidity of the vinaigrette by adding more fresh lemon juice or olive oil after the sauce is blended.
Fresh chopped parsley is optional, but it adds a nice herbaceous flavor to this dressing.
You can mash the preserved lemon with a chef’s knife as you would mashing garlic. Simply finely chop then mash with the side of the knife. This is ideal if you don’t have a blender, immersion blender or food processor.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Sauces
Method: Blending
Cuisine: American/Moroccan