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.
Timings
Prep time: 5 minutes
Makes
130ml
Ingredients
- 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
Method
- Remove and discard the flesh from the preserved lemon(s).
- Cut the pores and skin into fantastic slivers, then halve them in order that they don’t seem to be too lengthy.
- 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.
- Taste for seasoning and sweet-sour steadiness.
https://www.telegraph.co.uk/recipes/0/honey-and-preserved-lemon-dressing-recipe/