Preserved Lemon Vinaigrette
10 minEasy6
Cold sauceSaladSeafood
Ingredients
- Preserved lemons 2 each
- Minced shallots 1 tbsp
- Lemon juice 1.5 oz
- Granulated sugar 1 tsp
- Extra virgin olive oil 4 oz
Instructions
Cut the preserved lemons into quarters and cut out the pulp, leaving just the rind. Place the rinds in a small pot and cover with cold water. Bring to boil, strain. Repeat the process three times.
Mince the blanched lemon rind and combine in a small bowl with the shallots, lemon juice and sugar. Whisk until the sugar dissolves, then whisk in the oil Season to taste with salt and pepper.