salad dressing w/preserved lemon & greek yogurt

Name: Salad Dressing w/Preserved Lemon & Greek Yogurt
Prep time: 5 min
Cuisine: Middle Eastern
Ingredients: 1 - wedge preserved lemon, seeds removed and rinsed under cold water (approximately 1/4 wedge); 1/2 cup(s) whole milk plain yogurt (i do not recommend reduced fat yogurt); 5-6 tablespoon(s) extra virgin olive oil; 1/4 teaspoon(s) sugar; 1/8 teaspoon(s) white pepper, to taste; 2-4 tablespoon(s) half and half, for thinning (you can use whole milk or heavy cream if desired)

(1 RATING)

6 Pinches

C G

Vallèe du Willamette, OR

Updated on Apr 22, 2015

C/O the blog Pleasepassthepeas.com with minimal reorganizing.

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prep time 5 Min

cook time

method No-Cook or Other

yield Yield: 1 cup

Ingredients

1 - wedge preserved lemon, seeds removed and rinsed under cold water (approximately 1/4 wedge)
1/2 cup whole milk plain yogurt (i do not recommend reduced fat yogurt)
5-6 tablespoons extra virgin olive oil
1/4 teaspoon sugar
1/8 teaspoon white pepper, to taste
2-4 tablespoons half and half, for thinning (you can use whole milk or heavy cream if desired)

How To Make salad dressing w/preserved lemon & greek yogurt

Step 1

Slice 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.

Step 2

Blend 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.
Step 3

Cover 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.
Step 4

The 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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