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blue_dolphin

blue_dolphin


I forgot to include the amount for the lemon juice

15 hours ago, Jacksoup said:

I have preserved lemons in a quart jar in the fridge.  I need to be more aware of opportunities to use them.  They’re tucked away in the back and I forget about them.  Give me ideas please.

 

The Preserved Lemon Vinaigrette from Shaya has become a staple for me.  He uses it on an Israeli salad.  I use it on everything. 

1/3 cup white wine vinegar

1/4 cup lemon juice

1 1/2 T minced preserved lemon (about 1/4 of a lemon)

4 t za'atar

1/2 t salt

1/2 cup extra virgin olive oil

 

The book also has a preserved lemon aioli that's fabulous.  I'm always adding a little preserved lemon to things that need a little oomph. 

blue_dolphin

blue_dolphin

13 hours ago, Jacksoup said:

I have preserved lemons in a quart jar in the fridge.  I need to be more aware of opportunities to use them.  They’re tucked away in the back and I forget about them.  Give me ideas please.

 

The Preserved Lemon Vinaigrette from Shaya has become a staple for me.  He uses it on an Israeli salad.  I use it on everything. 

1/3 cup white wine vinegar

lemon juice

1 1/2 T minced preserved lemon (about 1/4 of a lemon)

4 t za'atar

1/2 t salt

1/2 cup extra virgin olive oil

 

The book also has a preserved lemon aioli that's fabulous.  I'm always adding a little preserved lemon to things that need a little oomph. 

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