Preserved Lemon Dip

Preserved Lemon Dip
Photo by Pornchai Mittongtare

Ingredients

  • 6 tablespoons red wine vinegar
  • 1 cup olive oil
  • 3 tablespoons fresh Italian parsley
  • 2 tablespoons harissa paste
  • 1 ¼ cups vegetable oil
  • 2 tablespoons anchovies
  • 2 tablespoons cornichons
  • + 3 more ingredients
    • 6 garlic cloves
    • 1 teaspoon salt
    • 1 preserved lemon

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 sa...

View full recipe at Epicurious

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