Uploaded October 2016 | Updated September 2026, 1 hour ago

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Here'a a quick video for my vinaigrette recipe using the persevered lemons we canned last year. This is a wonderful healthy salad dressing recipe or it could be used as a quick marinade for chicken and seafood. In my next video I'll show you how to marry it with raw salmon to make a fantastic tartare dish. Enjoy.

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PRESERVED LEMON VINAIGRETTE
(makes about 2/3 of a Cup)
Preserved Lemon, minced - 2 Tbsp (rind only)
Lemon Juice, fresh - 3 Tbsp
Honey - 1 Tbsp
Thyme Leaves, fresh - 1 tsp
Extra Virgin Olive Oil - 1/2 cup
Kosher Salt and Freshly Ground Black Pepper - to taste
Xanthan Gum - a small pinch (optional)

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