Post by Amani on Oct 3, 2012 18:01:34 GMT -5
Preserved Lemon Salad Dressing
Makes 1 3/4 cups
You can make your own preserved lemons or purchase them in well-stocked grocery stores. This dressing will keep for a few days in the refrigerator. Bring to room temperature before using.
1 preserved lemon (see accompanying recipe, or purchased)
1/2 cup fresh lemon juice
1 teaspoon sweet paprika
1 teaspoon ground cumin
Pinch cayenne, to taste
Pinch sugar, to taste
1 1/4 cups olive oil, or more as needed
Kosher salt, to taste
Rinse the preserved lemon and cut it into quarters. Scrape away the pulp and discard. Chop the peel finely. Whisk together the lemon juice, paprika, cumin, cayenne and sugar in a mixing bowl until smooth. Whisk in the olive oil and then stir in the chopped peel. Season to taste with salt, if needed.
Per tablespoon: 87 calories, 0 g protein, 1 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 1 mg sodium, 0 g fiber.
Makes 1 3/4 cups
You can make your own preserved lemons or purchase them in well-stocked grocery stores. This dressing will keep for a few days in the refrigerator. Bring to room temperature before using.
1 preserved lemon (see accompanying recipe, or purchased)
1/2 cup fresh lemon juice
1 teaspoon sweet paprika
1 teaspoon ground cumin
Pinch cayenne, to taste
Pinch sugar, to taste
1 1/4 cups olive oil, or more as needed
Kosher salt, to taste
Rinse the preserved lemon and cut it into quarters. Scrape away the pulp and discard. Chop the peel finely. Whisk together the lemon juice, paprika, cumin, cayenne and sugar in a mixing bowl until smooth. Whisk in the olive oil and then stir in the chopped peel. Season to taste with salt, if needed.
Per tablespoon: 87 calories, 0 g protein, 1 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 1 mg sodium, 0 g fiber.