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Preserved Lemon Dip

  • 2servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons red wine vinegar

  2. 6 garlic cloves, minced

  3. 3 tablespoons minced fresh Italian parsley

  4. 2 tablespoons minced anchovies

  5. 2 tablespoons minced cornichons

  6. 2 tablespoons harissa paste

  7. Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup)

  8. 1 teaspoon salt

  9. 1 1/4 cups vegetable oil

  10. 1 cup olive oil

Instructions Jump to Ingredients ↑

  1. Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving.

  2. Buying guide:

  3. Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).

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