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Preserved Lemon Vinaigrette Beth Lee Ingredients medium sized preserved lemon seeds removed, rinsed 1 teaspoon preserved lemon liquid 1 tablespoon fresh lemon juice 1 tablespoon orange juice - teaspoon sugar teaspoon dried thyme Fresh parsley if you have some Fresh ground pepper cup extra virgin olive oil Instructions Place all ingredients in a food processor and pulse to emulsify
Be brave, and experiment with your flavors by trying new things, even if you are not sure if they will work
Ingredient quantities are in the recipe card below, but here are a few noteworthy tips
Everything they create is a made-to-measure one-off and the team is skilled at delicate hand-crafted embellishing and finishing, to deliver that exclusively couture aesthetic
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