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Preserved Lemon Vinaigrette with cut lemons and whisk

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
Beautiful Meyer Lemons with Preserved Lemon Slices 
Flavoring ingredients for the Vinaigrette

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.

Preserved lemons in a vintage ball Jar - a speedy recipe
Preserved Meyer Lemons – Speedy Recipe    

Preserved Lemon Vinaigrette with cut lemons and whisk


4 tablespoons fresh lemon juice

1 ½ teaspoons preserved lemon,
rinsed and minced

1 ½ teaspoons fresh garlic,
peeled and minced

2 teaspoons grainy mustard

1 teaspoon – lemon juice from
preserved lemon jar
(this is salty)

4 cranks cracked black pepper
(about ⅛ teaspoon)

½ teaspoon fresh thyme,
chopped (small leaves left whole)

½ cup + 2 tablespoons
extra virgin olive oil
(can add ½ olive oil and ½ neutral oil)



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.

Store the vinaigrette in a clean glass bottle in the refrigerator. Will keep up to one month. Enjoy!


This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

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