Preserved Lemon Dip

Ingredients for Preserved Lemon Dip

• 6 tablespoons red wine vinegar

• 6 garlic cloves, minced

• 3 tablespoons minced fresh Italian parsley

• 2 tablespoons minced anchovies

• 2 tablespoons minced cornichons

• 2 tablespoons harissa paste

• Peel from 1 preserved lemon, rinsed, minced (about 60ml )

• 1 teaspoon salt

• 300ml vegetable oil

• 240ml olive oil

How to make Preserved Lemon Dip

Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving.

Harissa paste, a spicy North African red chilli paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chilli sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 50g grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoons salt (let stand at room temperature for an hour before using).

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.