Tangy, creamy, and sweet, this preserved lemon olive oil dressing is a delectable take on a traditional lemon vinaigrette.


I first learned about preserved lemons in culinary school. We used them in a classic Moroccan dish (Chicken Tagine with Preserved Lemons), and they add a bright, citrusy, and gourmet candy-like flavor to whatever it’s in.
I typically just buy preserved lemons at the grocery store (you can find them at Whole Foods) or amazon, but if you have time and patience, these are also pretty easy to make at home.
This vinaigrette was initially inspired by the Cava Lemon Chicken Bowl. This bowl has crazy feta, greek chicken, red pepper hummus, and a preserved lemon vinaigrette. When I made an at home version of this salad, the lemon vinaigrette was my FAVORITE part. I’ll be sharing the Greek Chicken I made for the bowl as well, which I loved, but today, you’ll finally get this preserved lemon deliciousness!
FAQ – for the Preserved Lemon Olive Oil Dressing
Q: What are preserved lemons?
A: Preserved lemons are essentially pickled lemons that have been preserved in salt and lemon juice. In this recipe, you will only use the RIND of the preserved lemon. They add a bright, acidic, slightly salty flavor to the dish. If you’re looking for a recipe to make preserved lemons, try Amanda Frederickson’s recipe here.
Q: Why do I need to wash the preserved lemon and discard the pulp?
A: It’s generally good practice to give the preserved lemons a rinse to wash out any residual chunks of salt. The rind is pickled and has the characteristic flavor we’re looking for. The pulp of the preserved lemon absorbs most of the salt and will be incredibly salty if used (and even if washed!).
Q: Can I make this lemon vinaigrette without a food processor?
A: Yes, it may not become as creamy, but you can mince the preserved lemon rinds into really small pieces, and use a whisk or jar to emulsify and combine with the remaining ingredients.
Q: What else can I use with this jar of preserved lemons or the preserved lemon vinaigrette?
A: You can use preserved lemons in a tomato lemon salsa over fish, a chicken tagine, or simply tossed in with some grains or pasta. Feel free to use the preserved lemon vinaigrette in other salads – this would be especially good in my simple cucumber avocado salad.
Q: How long will this preserved lemon vinaigrette last?
A: This vinaigrette will last for up to one month in the fridge (if it lasts that long!). On the counter, this will keep well for ~1 week. If the dressing solidifies in the fridge, feel free to let it come to room temp and re-shake it to emulsify before using.
Q: What is a good preserved lemon substitute?
A: If you don’t have preserved lemons, you can still make this a lemon vinaigrette. Use ¼ teaspoon of grated lemon zest instead of the preserved lemon, and be sure to taste and adjust for more salt than the recipe calls for.
Step by Step Instructions:
- Remove a preserved lemon from the jar. Cut off ¼ of the lemon and give this a quick rinse.
- Remove any pulp or flesh that is on the preserved lemon, maintaining just the lemon rind. Add this to the food processor.
- Add the remaining ingredients to the food processor and blend until smooth, about 1 minute. Taste, adjust seasoning, then pour into a glass container and store in the refrigerator for up to 1 month.



Video Tutorial Here: Preserved Lemon Olive Oil Dressing
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Preserved Lemon Olive Oil Dressing
- Total Time: 10 minutes
- Yield: 8 servings 1x
Description
Tangy, creamy, and sweet, this preserved lemon olive oil dressing is a delectable take on a traditional lemon olive oil vinaigrette.
Ingredients
- 1/4 preserved lemon, rind only
- 2 tablespoons of champagne vinegar
- 1/2 teaspoon of kosher salt
- Black pepper
- 1 tablespoon of honey
- 1/3 cup of extra virgin olive oil
Instructions
- Remove a preserved lemon from the jar. Cut off ¼ of the lemon and give this a quick rinse. Also rinse the remainder of the preserved lemon that is not being used, and add this back into the jar.
- Remove any pulp or flesh that is on the preserved lemon, maintaining just the lemon rind. Add this to the food processor.
- Add the remaining ingredients to the food processor and blend until smooth, about 1 minute. Taste, adjust seasoning, then pour into a glass container and store in the refrigerator for up to 1 month.
- Prep Time: 10 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American
If you liked this Preserved Lemon Olive Oil Dressing, try these others recipes:


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