Honey and preserved-lemon dressing recipe | EUROtoday

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Sweet, bitter and Moroccan, that is simply nearly as good with starchy aspect salads (use it to decorate couscous or heat potatoes) as with  leafy ones.


Prep time: 5 minutes




  • 1 or 2 small preserved lemons, plus 1½ tsp juice from the jar
  • 1 tbsp white-wine vinegar
  • 1 tbsp runny honey
  • leaves from 4 sprigs of mint, torn
  • 4 tbsp extra-virgin olive oil


  1. Remove and discard the flesh from the preserved lemon(s).
  2. Cut the pores and skin into fantastic slivers, then halve them in order that they don’t seem to be too lengthy.
  3. Whisk the white-wine vinegar with 1½ tsp of preserved-lemon juice and the honey. Whisk within the different substances, season, and add the lemon-skin slivers.
  4. Taste for seasoning and sweet-sour steadiness.