Preserved Lemon and Bitters Vinaigrette Recipe
By
Regan Burns
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Bitters and preserved lemons combine for an unexpected salad dressing; try it on our Fennel, Parsley, and Celery Salad.
What to buy:
Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and are sold in jars. Look for them in gourmet grocery stores or online, or alternatively you can make your own.
Angostura bitters are one of many varieties of bitters made from the distillation of aromatic herbs, flowers, bark, and spices. They add a distinct hint of bitterness to many cocktails and dishes.
INGREDIENTS
- 1 1/2 to 2 teaspoons minced preserved lemon peel
- 1 teaspoon celery seed
- 1/2 teaspoon granulated sugar
- 3 to 4 tablespoons freshly squeezed lemon juice
- 5 dashes angostura bitters
- 1/3 cup extra-virgin olive oil
INSTRUCTIONS
- Combine lemon peel, celery seed, and sugar in a small mixing bowl and season well with salt and coarsely ground black pepper. Using the back of a spoon, mash ingredients together until well combined. Stir in lemon juice and bitters.
- Whisking constantly, slowly drizzle in olive oil until completely incorporated. Adjust seasoning as necessary.
the dressing is great just as in the recipe, but tonight i was short a few ingredients and tried a variation that turned out well and thought i would post it.
the following substitutions were made:
fennel seed for celery seed
agave syrup for sugar (maybe 3/4 tsp instead of 1/2)
ruby red grapefruit juice for lemon juice
add a healthy dash of vinegar - i used a champagne vinegar infused with lemon essence.
tasted great on the fennel salad.
i added pomegrante seeds to this salad ...great!