Best 4 Preserved Lemon Vinaigrette Recipes

SLOW ROASTED SALMON WITH A WARM PRESERVED LEMON AND CRISPY CAPER VINAIGRETTE AND THINLY SLICED POTATOES

Steps:

• For the vinaigrette: Place sugar and water in a medium nonreactive saucepan over high heat and bring to a boil. Continue boiling until sugar has completely melted. Reduce heat to low, add the lemon wedges and cook slowly until almost soft. Remove with a slotted spoon and place on a baking rack. Let dry at room temperature overnight.
• Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool.
• Place cooled lemon syrup, sherry vinegar, shallots and garlic in a blender and blend until smooth. With the motor running, slowly add the olive oil and season with salt and pepper. Pour into a bowl and fold in the parsley.
• Fry capers in oil until crisp, about 1 1/2 minutes. Drain on paper towel.
• For the potatoes: Preheat oven to 350 degrees F. Toss the potatoes with the oil and season with salt and pepper to taste. Arrange the potatoes in an even layer in the bottom of 4 small cazuelas. Place in the oven and bake 3/4 of the way through.
• For the salmon: Remove the potatoes from the oven and reduce the heat to 250 degrees F. Lightly brush the salmon on both sides with olive oil and season with salt and pepper to taste. Place the salmon on top of the potatoes and return the cazuelas to the oven. Bake for 12 to 14 minutes, until cooked through. Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley and capers.

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.

PRESERVED LEMON VINAIGRETTE

Steps:

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

CHICORY AND BRUSSELS SPROUT LEAF SALAD WITH PRESERVED LEMON VINAIGRETTE

Steps:

• Bring large pot of water to a boil. Meanwhile prepare an ice water bath. Blanch Brussels Sprout leaves in boiling water for 1 minute. Immediately transfer to ice-water bath. Drain, spin dry, and place in large bowl. Wash chicories. Roll leaves into cigar shapes and cut into thin ribbons. Add to bowl with Brussels. Make vinaigrette: put preserved lemon, fresh lemon juice, and vinegar in a small jar and shake well. Add 1/4 C olive oil and shake very well. Taste. Adjust acid and oil according to taste. Mix salad and serve immediately. Can add a handful of finely chopped parsley if you like.