Nectarine Salad with Preserved Lemon Dressing

by - 7.8.17



Once you've sampled preserved lemons, you'll understand why they've become such a popular – and essential – ingredient in Moroccan cooking. Here's a list of recipes which call for this tangy, salty, and delightful addition.

If you're planning to make your own preserved lemons, be aware that they need a full month to cure before they're ready to use in cooking and salads.


Traditionally, salt-preserved lemons were a staple in Morrocan cooking, but now (similar to the recent popularity of harissa) chefs and home cooks alike are reaching for a jar to inject a zing of tangy lemon flavour into everything from pesto to pasta. Why, just this evening for dinner I finished a pea, pancetta and parmesan risotto with a spoon of minced preserved lemon.

Not only do the lemons add a little extra saltiness to a dish, but they also provide a musky fermented note that is almost umami and bring an intense lemon flavour that is unmistakable. In short, they are capable of completely transforming a dish for the better.



Nectarine Salad with Preserved Lemon Dressing


INGREDIENTS

1/2 preserved lemon, rind and flesh
2-3 garlic cloves
1/4 teaspoon freshly ground black pepper
1 tablespoon champagne wine vinegar
1/4 cup olive oil



INSTRUCTIONS

Purée garlic in a food processor. Add lemon, black pepper, and vinegar and pulse until a paste is formed. With the machine running, add olive oil.
Add water or more olive oil to achieve desired consistency.




















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