Your favorite recipes with preserved lemons
... stews, braises, salads, and anything in between. (And preferably not a chicken dish.)
Recommended by Food52
... stews, braises, salads, and anything in between. (And preferably not a chicken dish.)
32 Comments
As a side note, the salad was fantastic mixed into tuna salad for lunch the next day.
I have 4 lamb loin chops waiting to be grilled tonight. I think I'll marinate them in a lemon puree, garlic, olive oil mixture. I may make a little extra to drizzle over the chops after they come off the grill.
http://www.davidlebovitz.com/2009/11/israeli-couscous-with-butternut/
I like them best chopped into salads (grain, pasta, whatever), but I see many dips they would make better--check out this slideshow: http://www.bonappetit.com/recipes/slideshow/preserved-lemon-slideshow
And of course in tagines/stews they are fantastic,
I make guacamole with or without toast and a fried egg as per my recipe: https://food52.com/recipes/27425-moroccan-guacamole-toasts-with-fried-egg?from_feed=1
I would use some finely minced over steamed or roasted fish, or you could mash a little and mix it with mayonnaise, homemade or purchased, for a sandwich of good-quality tinned tuna, tomato, lettuce, and sourdough bread or baguette.
The dressing is great in a romaine or any sturdy lettuce. Last night, I made a chopped salad using soppressata and this dressing. Delish.
Looking forward to see what dressing you come up with.
http://www.eatingbirdfood.com/garlicky-kale/
I baked chicken thighs on top of turnips, golden beets and carrots last night. I mixed the vegetables with olive oil, garlic cloves, salt and pepper. I decided to add a spoonful of lemon puree. It was delicious.