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Preserved Lemon Citrus Dressing

  • 10 m
  • 10 m
Joyce Goldstein
“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.”


    • 1 teaspoon paprika
    • 1 teaspoon ground cumin
    • ⅓ cup fresh lemon juice
    • 1 teaspoon kosher salt
    • ½ teaspoon ground pepper
    • ⅓ cup extra-virgin olive oil
    • ¼ cup chopped preserved lemon peel (see Tip) or 1 teaspoon lemon zest


  • 1 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).
  • 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
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