Sunday, March 19, 2017

Preserved Lemon Vinaigrette and other ideas

Sorry for the blurry photo but I was rushing to get dinner on the table while the pasta finished cooking. I made Marisa's viniagrette below and put it over this wonderful soft salad made of red leaf lettuce, cut orange tomatoes, avocado, and yummy Love beets.

I am posting some recipes here to save them in advance of tonight's homemade pasta party. Tonight we will be celebrating the completion of the lemons as well as my salt preserved eggs!

I will add some pictures after the party.
From Epicurious:

  • 1 tablespoon minced preserved lemon
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1 sprig fresh thyme, leaves finely chopped
  • 1 pinch salt
 Or this Vinaigrette from Food 52: (from a sweet recipe for watermelon and feta salad-
  • Rind of half of a preserved lemon, rinsed and finely diced (about 2 tablespoons in total)
  • 2 teaspoons fresh lemon juice, or to taste
  • 5 tablespoons of your favorite extra-virgin olive oil
Or this Preserved Lemon Aioli from Food 52

But I think the direction I will take is from Marisa's post on Food in Jars :

To quote Marisa: "
The best thing about blending the lemons is that once you’ve scraped what you can out of the blender pitcher, you’re already halfway to a great salad dressing. Because it’s inevitable that you won’t be able to get every last bit out of the blender. Instead of surrendering and cleaning it out in the sink, add a little water, honey, and freshly ground pepper. Put the pitcher back on the blender base, run the motor on low and drizzle in a little olive oil. As soon as it develops a thick consistency, you’re done.
The finished dressing is creamy and tart, but without the throat-catching acidity that a vinegar-based dressing can have. I made a not-so-seasonal salad of halved grape tomatoes and avocado, covered it with my blender dressing and heaped it on a pile of torn lettuce. It made for a really great weekday lunch."

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