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