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Preserved Lemon Vinaigrette

January/February 2011

Your rating: None Average: 3.5 (2 votes)

Pair this full-flavored preserved lemon and feta vinaigrette with bold greens, such as escarole or endive. For this recipe, you can use the yellow peel and/or the pulp from a preserved lemon. Just be sure to rinse the lemon well before using and remove any seeds from the pulp.


Preserved Lemon Vinaigrette Recipe

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