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Author Notes: 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
Makes about 1 cup
wedge of preserved lemon (1 quarter of a lemon)
cup full-fat Greek yogurt
tablespoons extra-virgin olive oil
tablespoons warm water
teaspoon freshly ground black pepper
- 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.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer