salad dressing w/preserved lemon & greek yogurt
(1 rating)
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C/O the blog Pleasepassthepeas.com with minimal reorganizing.
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(1 rating)
yield
serving(s)
prep time
5 Min
method
No-Cook or Other
Ingredients For salad dressing w/preserved lemon & greek yogurt
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1wedge preserved lemon, seeds removed and rinsed under cold water (approximately 1/4 wedge)
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1/2 cwhole milk plain yogurt (i do not recommend reduced fat yogurt)
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5-6 Tbspextra virgin olive oil
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1/4 tspsugar
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1/8 tspwhite pepper, to taste
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2-4 Tbsphalf and half, for thinning (you can use whole milk or heavy cream if desired)
How To Make salad dressing w/preserved lemon & greek yogurt
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1Slice the preserved lemon wedge into smaller pieces (rind and all). Add it and the remaining dressing ingredients to a non-reactive prep bowl or glass measuring cup.
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2Blend using an immersion blender or mini food processor. Taste and adjust; correct flavor if necessary. If the dressing is too thick, thin with some half and half.
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3Cover and refrigerate until ready to use. The salad dressing tastes best if it has had a chance to rest for at least 1 hour but preferably 3 or more hours. After having refrigerated the dressing for most of the day, I tasted it just before serving and adjusted the flavor by adding about 1/2 teaspoon additional sugar.
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4The dressing was tested on a simple salad of: mixed greens, tomatoes, raw purple asparagus, green cabbage, few sliced raw mushrooms, little bit of fresh mint, cucumbers and carrot shavings. We also tried it as a sauce for freshly steamed vegetables and as a topping for Palestinian musakhan.
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Categories & Tags for Salad Dressing w/Preserved Lemon & Greek Yogurt:
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