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Preserved Lemon Dressing Recipe

Preserved Lemon Dressing

Bright, tangy, and deeply flavorful, this preserved lemon dressing elevates salads, roasted vegetables, and grilled proteins. Quick to prepare, it blends citrus, garlic, and olive oil into a vibrant, versatile vinaigrette perfect for everyday meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 Servings
Course: Condiment, Dressing, Sauce
Cuisine: fusion, Mediterranean, Moroccan
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 whole preserved lemon or ¼ cup pulp, rinsed and seeds removed
  • 1 clove fresh garlic
  • ¼ cup fresh lemon juice
  • 2 teaspoons honey or maple syrup for vegan option
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil
  • Optional: fresh herbs parsley, dill, rosemary, minced shallot, pinch of cumin, dash of paprika

Method
 

  1. Rinse the preserved lemon briefly to reduce excess salt and remove seeds.
  2. Combine preserved lemon pulp, garlic, lemon juice, honey, and Dijon mustard in a blender or food processor.
  3. Blend while slowly pouring in olive oil to emulsify, creating a thick, silky texture.
  4. Taste and adjust seasoning:
  5. Add honey if too sharp
  6. Add lemon juice for brightness
  7. Add preserved lemon brine for saltiness
  8. Transfer to a jar and refrigerate. Let the dressing come to room temperature before serving.

Notes

Store in the refrigerator up to 2 weeks. Shake or stir before each use. Perfect as a drizzle for roasted vegetables, grain bowls, or grilled proteins. Customize by adding fresh herbs, tahini for creaminess, or red pepper flakes for heat. For a vegan version, substitute honey with maple syrup. Use Meyer lemons if available for a sweeter, fragrant flavor.