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...

View full recipe at SpringPad

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