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Preserved Lemon and Bitters Vinaigrette
- 1 1/2 to 2 teaspoons minced preserved lemon peel
- 1 teaspoon celery seed
- 1/2 teaspoon granulated sugar
- 3 to 4 tablespoons freshly squeezed lemon juice
- 5 dashes angostura bitters
- 1/3 cup extra-virgin olive oil
Bitters and preserved lemons combine for an unexpected salad dressing; try it on our Fennel, Parsley, and Celery Salad.
What to buy:
Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and are sold in jars. Look for them in gourmet grocery stores or online, or alternatively you can make your own.
Angostura bitters are one of many varieties of bitters made from the distillation of aromatic herbs, flowers, bark, and spices. They add a distinct hint of bitterness to many cocktails and dishes.
- 1Combine lemon peel, celery seed, and sugar in a small mixing bowl and season well with salt and coarsely ground black pepper. Using the back of a spoon, mash ingredients together until well combined. Stir in lemon juice and bitters.
- 2Whisking constantly, slowly drizzle in olive oil until completely incorporated. Adjust seasoning as necessary.