Preserved Lemon and Herb Dressing
10 minutes · Makes about 3/4 cup
- 1 preserved lemon, seeds removed
- 1 small handful parsley
- 1 small handful mint
- 1/2 cup olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- 01 Chop the preserved lemon very finely, rind and all — the rind is the part you want.
- 02 Chop the herbs and combine with the lemon.
- 03 Whisk in the olive oil, lemon juice, and honey. Do not add salt until you have tasted it; preserved lemons are already very salty.
Transforms plain roasted vegetables, grain bowls, or a plate of tomatoes.