This is what I did with the last of my preserved lemons.
It’s a simple little dressing with a lot of lemony flavor.
This recipe makes a pretty thick dressing, about the consistency of mayonnaise, although it does depend on the brand of yogurt that you use. I think I used Cabot, but I can’t say for sure. We go through a lot of yogurt around here and the brand varies depending on where I do the shopping.
If the dressing is too thick for your liking, you could definitely thin it down with a little water, but I like it the way that it is.
I’ve been putting a dollop into a serving bowl and then tossing it with some butter lettuce, canned chickpeas and sliced avocado. In the pictures you see here, I added a few toasted (and shelled, obviously) pistachios too, but pine nuts or sliced almonds would also be nice.
It makes for a nice winter salad — fresh and bright — at a time when so much of what we eat tends to be heavy and rich.
I did hesitate a little about calling this a salad dressing though. Because, although that’s how I intended it and how I’ve been eating it, I also think it would be wonderful slathered on roasted new potatoes or as a dip for blanched asparagus.
I can imagine it as a good sandwich spread too, maybe with a little grilled tempeh and some baby spinach.
Now I’m hungry.
This is a creamy and bright salad dressing that makes a nice foil for heavier, winter-time foods. Also try it on roasted new potatoes, as a dip for blanched green vegetables or as a sandwich spread.
- 1 wedge of preserved lemon (one quarter of a lemon)
- 1/2 cup full-fat Greek yogurt
- 5-6 tablespoons of extra-virgin olive oil
- 2-4 tablespoons of warm water
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon sugar
Rinse the preserved lemon to get rid of excess salt. Remove seeds, if there are any.
Put all of the ingredients into a food processor and blender, using the smaller amounts of olive oil and water. Whir until well you have a combined and no large pieces of lemon remain.
Taste. Adjust the flavor by adding the extra olive oil and water, if desired.
The dressing can be used right away but the flavors meld and mellow a little if it is allowed to rest, tightly covered and refrigerated, for a few hours first.
This dressing stores in the refrigerator for at least a week.