Preserved Lemon Citronette
Source: Joyce Goldstein, Author and Chef
This recipe was demonstrated for CUESA’s Market to Table program on July 18, 2015.
Moroccan preserved lemons add pungency to a mildly spiced citrus dressing. Rinse the lemon of excess salt, discard the pulp, and slice or mince the peel. While you can buy commercially preserved lemons, they are very expensive for what you get. It is so easy to make your own.
Makes 1¾ cups
½ cup fresh lemon juice
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 pinch cayenne pepper
1¼ cups (or as needed) olive oil
1 preserved lemon
Salt and freshly ground black pepper
Rinse the preserved lemon and cut it into quarters. Scrape away the pulp and discard it. Chop the peel finely. Whisk together the lemon juice, paprika, and cumin in a mixing bowl until smooth. Whisk in the olive oil (to taste) and stir in the chopped peel. This dressing makes a great marinade for olives. Warm the olives in the dressing and let sit for a few hours at room temperature.