1wedge preserved lemon, seeds removed and rinsed under cold water (approximately 1/4 wedge)
1/2 cwhole milk plain yogurt (i do not recommend reduced fat yogurt)
5-6 Tbspextra virgin olive oil
1/8 tspwhite pepper, to taste
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
- 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.
- 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.
- 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.
- 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.