Recipe: Preserved Lemon And Hot Pickle Brine Vinaigrette
Prep Time:
15 minutes
Cook Time:
Servings:
Ingredients
  • 1 preserved lemon, soaked overnight in fresh water
  • ΒΌ cup, plus 2 tablespoons, hot pickled pepper brine (such as B&G brand)
  • 4 tablespoons olive oil
  • 2 tablespoons minced shallot
  • 2 tablespoons finely grated fresh lemon zest (from 2 lemons)
Directions
  1. Rinse the soaked preserved lemon in cold water and slice it lengthwise into 4 pieces. Using a spoon or paring knife, scrape off the pith and discard.
  2. Finely dice the preserved lemon flesh and transfer it to a small bowl. Stir in the pickled pepper brine, olive oil, shallots and fresh lemon zest. Serve over roasted vegetables or toss with salad greens.