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Preserved lemon vinaigrette.
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5 from 3 votes

Preserved Lemon Vinaigrette

Preserved lemon vinaigrette is a bright, citrusy burst of sunshine to add to your salads or drizzled over some veggies or grilled fish.
Prep Time5 minutes
Course: Condiment
Cuisine: American
Keyword: lemon vinaigrette, preserved lemon, preserved lemon dressing, preserved lemon vinaigrette, salad dressing
Servings: 4
Calories: 137kcal
Author: Aimee

Equipment

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: 137kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 43mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 29mg | Calcium: 17mg | Iron: 0.5mg