This spiced preserved-lemon dressing recipe brings any salad to life, but it's especially delicious combined with lentils or grains, such as quinoa, barley or freekah.

Joyce Goldstein

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Recipe Summary

total:
10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook paprika and cumin in a small skillet over medium heat, stirring occasionally, until very fragrant, about 2 minutes. Transfer to a large bowl and add lemon juice, salt and pepper. Whisk in oil, then stir in preserved lemon peel (or lemon zest).

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days; bring to room temperature before using.

Preserved lemons are lemons that have been soaked in a salt-lemon mixture for at least 30 days. Their salty sourness is a signature flavor in Moroccan dishes. Find them at specialty-food stores or online at mustaphas.com.

Nutrition Facts

118 calories; protein 0.2g; carbohydrates 1.4g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.4g; fat 12.6g 19% DV; saturated fat 1.8g 9% DV; cholesterolmg; vitamin a iu 192IU 4% DV; vitamin c 5.6mg 9% DV; folate 3mcg 1% DV; calcium 5.2mg 1% DV; iron 0.2mg 1% DV; magnesium 1.9mg 1% DV; potassium 25.6mg 1% DV; sodium 187.6mg 8% DV; thiaminmg.