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.