Preserved Meyer Lemon Vinaigrette and How to Use It
Tangy, Mellow and Zesty! A Fabulous Full-Of-Flavor Vinaigrette with many uses beyond salads.
This dressing is simple to make – a few tricks, and you will learn how to emulsify it correctly!
Preserved Lemons are special.
The lemon flavor intensifies and the salt and fermentation creates a punchy umami characteristic that lends incredible depth to dishes.
In recipes – you can use the rind (which is prized), the flesh and even the preserved lemon juice.
Here is my recipe for: Preserved Meyer Lemons – a Speedy Recipe
I have never bought them, but there seems to be good ones online.
See my suggestions below on how to use it beyond drizzling over salads.
I’m giving you two salad suggestions for a little inspiration!
This dressing is simple to make – a few tricks, and you will learn how to emulsify it correctly!
~ 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 SlicesÂ
- 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.
See BLOG for many more photos and information
See these two great recipes using the Preserved Meyer Lemon Vinaigrette:
Simple Romaine Salad with Shaved Cucumbers and Radishes with a Preserved Lemon Vinaigrette
Peruvian Potato Salad with Preserved Lemon Vinaigrette
Here are my Preserved Lemons for this recipe. I’m storing in a vintage Ball Jar with a zinc top, lined in milk glass.
Preserved Meyer Lemon Vinaigrette and How to Use It
Ingredients
- 4 tablespoons fresh lemon juice
- 1 1/2 teaspoons preserved lemon minced and minced
- 1 1/2 teaspoon fresh garlic peeled and minced
- 2 teaspoons grainy mustard
- 1 teaspoon lemon juice from preserved lemon jar (this is salty)
- 1/8 teaspoon freshly cracked black pepper
- 1/2 teaspoon fresh thyme chopped (small leaves left whole)
- 10 tablespoons extra virgin olive oil ½ cup + 2 tablespoons; (can add ½ olive oil and ½ neutral oil)
Instructions
- Place all ingredients in a medium sized bowl – except the oil.
- Measure the oil on a pyrex measuring cup. (I used a fruity extra virgin one with a golden, yellow cast.)
- Using a wire whisk (straight or balloon type), drizzle the oil in the bowl slowly – in a thin stream while whisking all the time.Continue until half has been added slowly and the vinaigrette is emulsified. Continue to stream in the oil just a bit faster… but still slowly until all is beautifully emulsified.
- Taste for salt. Store the vinaigrette in a clean glass bottle in the refrigerator. Will keep up to one month. Enjoy!
Notes
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