Preserved Lemon Vinaigrette

Recipe by Aimee

Preserved lemon vinaigrette is a bright, citrusy burst of sunshine to add to your salads or drizzled over some veggies or grilled fish.

5 from 3 votes

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Prep Time 5

Total Time 5

Course Condiment

Cuisine American

Servings

Calories 137 kcal

Equipment

Blender or Immersion Blender
Food Processor

Ingredients

1 preserved lemon deseeded and rinsed
2 lemons
1 Tablespoon dijon mustard
¼ cup extra virgin olive oil

Instructions

Take your preserved lemon and rinse. Remove any seeds from the lemon. Chop into small pieces.
Add the chopped preserved lemon, dijon mustard, and juice from 2 lemons into a blender or food processor. Blend together.
Add olive oil (while blending, if possible) in a steady stream. Blend for 15-30 seconds until dressing is smooth and all ingredients are blended together.

Notes

Preserved lemon should be rinsed and seeds removed before using in this recipe.
A blender or food processor works best to blend this vinaigrette. Cutting the preserved lemon into small pieces also helps them to all get blended into the vinaigrette.

Nutrition

Calories: 137kcalCarbohydrates: 5gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 43mgPotassium: 80mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 29mgCalcium: 17mgIron: 0.5mg

If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.

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