Best 4 Preserved Lemon Dressing Recipes
**Preserved Lemon Dressing: A Flavorful Twist to Elevate Your Dishes**
In the realm of culinary delights, preserved lemon dressing stands out as a versatile and flavorful condiment that can transform ordinary meals into extraordinary experiences. This zesty dressing, crafted from the harmonious blend of preserved lemons, aromatic herbs, and tangy spices, adds a vibrant burst of flavor to salads, grilled meats, roasted vegetables, and even seafood.
Our curated collection of preserved lemon dressing recipes offers a diverse range of options to suit every palate and preference. From the classic Moroccan preserved lemon dressing, characterized by its vibrant yellow hue and bold citrusy notes, to the herbaceous and tangy Lebanese preserved lemon dressing, each recipe brings forth unique flavors and culinary traditions.
Whether you seek a zesty marinade for grilled chicken or a refreshing dressing to enliven your salad greens, our preserved lemon dressing recipes have you covered. With step-by-step instructions and detailed ingredient lists, these recipes ensure that you can recreate these culinary delights in the comfort of your own kitchen.
Embark on a culinary adventure and discover the transformative power of preserved lemon dressing. From the vibrant streets of Marrakech to the bustling souks of Beirut, let these recipes guide you in creating a symphony of flavors that will tantalize your taste buds and leave you craving more.
STRIPED BASS AND PRESERVED LEMON DRESSING WITH GRILLED CARROTS
Steps:
- Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof saute pan to medium high. When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan. Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the saute pan from the oven and place it on the stove over medium-high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill.
- Place the ingredients in a blender and blitz until the sauce is smooth and creamy. Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.
- Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color.
QUINOA WITH ASPARAGUS AND PRESERVED LEMON DRESSING
This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Fill a pot fitted with a steamer basket with enough water to cover the bottom of the pot without touching the basket; bring to a boil. Prepare an ice-water bath; set aside. Place asparagus in steamer basket; cover and cook until asparagus is barely tender, but still crisp, about 10 minutes. Transfer asparagus to water bath until cool; drain and set aside.
- Heat olive oil in a large skillet over high heat. Add onion and cook, stirring, about 2 minutes. Add quinoa and cook, stirring constantly, about 5 minutes. Add 2 cups water and salt; bring to a boil. Reduce heat and cover skillet; let simmer for 5 minutes. Remove skillet from heat and let stand, covered, for 15 minutes.
- Transfer quinoa to a serving platter. Add asparagus and toss to combine. Drizzle with dressing and sprinkle with pine nuts and basil, garnish with chopped preserved lemons. Serve hot or at room temperature.
PRESERVED LEMON DRESSING
This recipe from Joan Nathan's "New American Cooking" is used to make Quinoa with Asparagus and Preserved Lemon Dressing.
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- 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.
- 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.
STRIPED BASS AND PRESERVED LEMON DRESSING
Steps:
- Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof sauté pan to medium high. When the oil is hot, add the fish, skin side down, and sauté for one minute until a slight crust forms and the filet isnât sticking to the pan. Place the sauté pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the sauté pan from the oven and place it on the stove over medium high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3-4 carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill. Preserved Lemon Dressing: 1 Preserved Lemon 1 pint mayonnaise 1/2 cup rice wine vinegar Place ingredients in blender and blitz until sauce is smooth and creamy.
Tips:
- Choose fresh, unwaxed lemons for the best flavor and texture.
- Make sure to cut the lemons into quarters, not slices, so that they absorb the marinade better.
- Use a variety of spices and herbs to flavor the marinade, such as garlic, ginger, cumin, coriander, and bay leaves.
- Let the lemons marinate for at least 24 hours, or up to 3 days, for the best flavor.
- Use a high-quality olive oil for the dressing to ensure the best flavor and texture.
- Taste the dressing before serving and adjust the seasonings as desired.
- Serve the dressing over grilled or roasted chicken, fish, or vegetables.
Conclusion:
Preserved lemon dressing is a delicious and versatile condiment that can be used to add a bright, citrusy flavor to a variety of dishes. It's easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you're looking for a quick and easy way to add some flavor to your meal, give preserved lemon dressing a try. You won't be disappointed!
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