This vibrant, creamy and easy-to-make sauce was conceived for use as a salad dressing, but it's really far more versatile than that. Try it as a sandwich spread, use it as a dip for raw or blanched vegetables, or toss it with boiled new potatoes for a citrusy take on potato salad. —lindsay | please pass the peas
about 1 cup
wedge of preserved lemon (1 quarter of a lemon)
full-fat Greek yogurt
extra-virgin olive oil
freshly ground black pepper
In This Recipe
Rinse the preserved lemon to get rid of excess salt. Remove seeds, if there are any.
Put all of the ingredients into a food processor and blender, using the smaller amounts of olive oil and water. Whir until well you have a combined and no large pieces of lemon remain.
Taste. Adjust the flavor by adding the extra olive oil and water, if desired.
The dressing can be used right away but the flavors meld and mellow a little if it is allowed to rest, tightly covered and refrigerated, for a few hours first.
This dressing stores in the refrigerator for at least a week.