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Preserved Lemon Dressing

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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

Source: The Martha Stewart Show, Episode 4131

Ingredients

  • 1 lemon from Joan Nathan's 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

Directions

  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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