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
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Ingredients
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1
wedge of preserved lemon (1 quarter of a lemon)
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1/2 cup
full-fat Greek yogurt
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5-6 tablespoons
extra-virgin olive oil
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2-4 tablespoons
warm water
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1/8 teaspoon
freshly ground black pepper
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1/4 teaspoon
sugar
Directions
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Rinse the preserved lemon to get rid of excess salt. Remove seeds, if there are any.
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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.
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Taste. Adjust the flavor by adding the extra olive oil and water, if desired.
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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.
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This dressing stores in the refrigerator for at least a week.
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