Preserved Lemon Dip
Ingredients
- 1 teaspoon salt
- Peel from 1 preserved lemon, rinsed, minced (about ¼ cup)
- 2 tablespoons harissa paste
- 2 tablespoons minced cornichons
- 2 tablespoons minced anchovies
- 3 tablespoons minced fresh Italian parsley
- 6 garlic cloves, minced
- + 3 more ingredients
-
- 6 tablespoons red wine vinegar
- 1 cup olive oil
- 1 ¼ cups vegetable oil
1. 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. 2. Buying guide:Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot...
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