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Preserved Lemon Dressing

This recipe from Joan Nathan's "New American Cooking" is used to make Quinoa with Asparagus and Preserved Lemon Dressing.

  • Yield: Makes about 1 cup
Preserved Lemon Dressing

Source: The Martha Stewart Show, April 2009


  • 1 lemon from Preserved Lemons
  • 7 to 8 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper


  1. Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.

  2. Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.

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