Preserved Lemon Dip
A flavorful Mediterranean-style dip combining the tangy notes of preserved lemon with harissa, anchovies, and fresh herbs. This versatile condiment features a blend of vegetable and olive oils infused with garlic and cornichons.
Ingredients
- •6 tablespoons red wine vinegar
- •6 cloves garlic
- •3 tablespoons fresh Italian parsley
- •2 tablespoons anchovies
- •2 tablespoons cornichons
- •2 tablespoons harissa paste
- •¼ cup preserved lemon peel
- •1 teaspoon salt
- •1¼ cups vegetable oil
- •1 cup olive oil
Cooking Instructions
- 1.
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.
120 min
- 2.
Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).
