PRESERVED LEMON DRESSING
This recipe from Joan Nathan's "New American Cooking" is used to make Quinoa with Asparagus and Preserved Lemon Dressing.
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
- Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.
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[email protected]Meh.
Angela Quintanilla
[email protected]I was looking for a new salad dressing recipe and this one caught my eye. I'm so glad I tried it! It's so easy to make and it's absolutely delicious. I'll definitely be making this again.
mir sheraz
[email protected]This dressing is amazing! It's so flavorful and versatile. I've used it on salads, grilled chicken, and even fish. It's always a hit.
dimitrescuhrt
[email protected]I'm not a big fan of preserved lemons, but I thought I'd give this dressing a try. I'm glad I did! The flavors are really well-balanced and it's a great addition to any salad.
Jamshaid Prince
[email protected]I made this dressing for a party and it was a huge hit! Everyone loved the unique flavor.
Ivana Popovic
[email protected]I followed the recipe exactly and the dressing turned out perfectly. It's a great way to use up leftover preserved lemons.
Hasina Begum
[email protected]This dressing is a bit too tart for my taste.
Dalim Rana
[email protected]This dressing is so easy to make and it's so delicious! I've used it on salads, fish, and chicken, and it's always a winner. It's definitely a new favorite in my kitchen.
zubair pashtoon
[email protected]I love the bright, citrusy flavor of this dressing. It's perfect for summer salads.
Elham Hamad
[email protected]This preserved lemon dressing is a delightful combination of flavors. The tartness of the lemons, the sweetness of the honey, and the nutty flavor of the olive oil come together perfectly. I used it on a simple salad of mixed greens, tomatoes, and cu