Preserved Meyer Lemon Vinaigrette and How to Use It

Tangy, Mellow and Zesty! A Fabulous Full-Of-Flavor Vinaigrette with many uses beyond salads.

Preserved Lemon Vinaigrette with cut lemons and whisk — **Preserved Lemon Vinaigrette**

Ingredients fro Preserved Lemon Vinaigrette on Marble — **Ingredients for Preserved Lemon Vinaigrette**

Ingredients for preserved Lemon Vinaigrette on marble board — **Flavoring ingredients for the Vinaigrette: minced preserved lemons, grainy mustard, minced garlic and fresh lemon juice**

Two recipes below for using this vinaigrette:

Simple Romaine Salad with Shaved Cucumbers and Radishes with a Preserved Lemon Vinaigrette on a white plate — **Simple Romaine Salad with Shaved Cucumbers and Radishes with a Preserved Lemon Vinaigrette**

Shaving vegetables brings a nice look and texture to a salad. Shave with a sharp, wide vegetable peeler… so easy and fun.
I like to have watermelon and purple daikon radishes in my fridge, they are great keepers and add a blast of gorgeous color and zippy flavor.

Purple Peruvian Potato salad with preserved lemon vinaigrette on vintage plates — **Peruvian Potato Salad with Preserved Lemon Vinaigrette /Moroccan-style with Olives, Scallions and Parsley**

I’m loving these Peruvian Purple Potatoes!
Beyond an exceptional dose of antioxidants – they are sweet and the deep-purple color can brighten anyone’s day! I steam them whole, peel when cool and cube them.

Mixing them with cracked, pitted olives and streaming on some Preserved Lemon Vinaigrette – the salad takes on a very Moroccan-vibe. Adding some extra thin-cut preserved lemons adds another tangy element!

This dressing is simple to make – a few tricks, and you will learn how to emulsify it correctly:

To make – Add your minced flavoring ingredients to a bowl.
Add lemon juice, and lemon juice from the jar of preserved lemons – it’s deliciously salty, so you do not use another salt.
Measure the oil – get out a wire whisk and add the oil very slowly!!
Once half has been added, you can stream little faster, but still quite slow.
You will have a thick and perfectly emulsified dressing.

I always have many dressings in my fridge – it’s a thing of mine!

So ~ what to do with it?

Drizzle on so many of your culinary creations:

Over Leafy Salads
Mix in to Composed Salads (like my potato one) adding grains for fiber
Perfect on many Grilled Proteins
Loving it in Thinly Sliced Chicken Breasts with Grilled Lemon Slices
Delicious over Shrimp, grilled or poached – add vinaigrette while warm!
A great addition to Tofu – adds necessary flavor
Makes a great marinade too!
Pairs well with just about every vegetable! Think Asparagus, Eggplant and Tomatoes.
Add to pasta for and awesome cold salad – add to pasta while warm to “grab” extra flavor.
Preserved Meyer Lemons – Speedy Recipe. The Vinaigrette starts with this! See the recipe!

Enjoy this versatile vinaigrette!
Karen

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