Preserved Lemon Dip Recipes

PURPLE SPROUTING BROCCOLI WITH PRESERVED LEMON DIP

Purple sprouting broccoli with preserved lemon dip image

A lemony dressing goes perfectly with this fresh spring side dish of purple sprouting broccoli with Greek yogurt, a sprinkling of chilli and fresh herbs

Provided by Elena Silcock

Time 20m

Number Of Ingredients 7

Ingredients

230g purple sprouting broccoli
2 tbsp olive oil , plus a drizzle
1 tsp chilli flakes
1 preserved lemon , deseeded and finely chopped
50g Greek yogurt
½ garlic clove
1 tbsp finely chopped parsley

Steps:

Heat the grill to high. Toss the broccoli with the olive oil on a baking tray and scatter with the chilli flakes. Grill for 8-10 mins until cooked through and beginning to crisp.
Meanwhile, mix the preserved lemon with the yogurt, garlic, parsley and a drizzle of olive oil. Season and serve alongside the broccoli, or add a little water to thin the dip and drizzle over the top.

Nutrition Facts : Calories 194 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

PRESERVED LEMON DIP

Preserved Lemon Dip image

Any kind of flatbread or crusty roll is perfect with this Moroccan concoction. You could also use the dip as a salad dressing or sauce for fish.

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

Ingredients

6 tablespoons red wine vinegar
6 garlic cloves, minced
3 tablespoons minced fresh Italian parsley
2 tablespoons minced anchovies
2 tablespoons minced cornichons
2 tablespoons harissa paste
Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup)
1 teaspoon salt
1 1/4 cups vegetable oil
1 cup olive oil

Steps:

Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving.
Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).

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