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I'm not sure how I can convince you that making salted lemon preserve is worth the three week wait, except to tell you that the end result is the best way I have yet found to add a perfect lemon punch to any recipe.

 

Making lemons preserved in salt is a cinch. Lemons, salt,  a couple of empty jars, and knife. That's it. Set them aside in the fridge, turning occassionally, and in three weeks you can make the following delicious dressing, salad, spreads, and dips. One recipe is vegetarian (with eggs), two are totally vegan, and all are gluten free, dairy free and nut free.

 

No need to remake the steps to teach you how to make preserved lemons. Use this Martha Stewart guide to get going.

 

packing the lemons with salt

 

It’s well worth the wait to be able to add a deeply lemon flavor to any recipe. I’m thinking a lemon risotto could be fabulous.

 

The form of the lemon peels doesn’t really matter. Wedges are probably prettiest, but you can chop them into any shape and size you like.

 

When using the salted lemons in recipes, remove the rind from the flesh and rinse to remove excess salt. (I leave the flesh in the jar to keep steeping the remaining lemon peels.) I made two jars, and they are going to last a long time.

 

ready to use after 21 days steeping in the fridge

 

Once you've got your preserved lemons, you'll be ready to try the recipes below.

 

Besos,

 

Emily

 

 

 

•••••

 

 

Salted Lemon Dressing

 

My dear friend in Hawaii introducing me to preserved lemons and this first recipe. She used ‘Nayonnaise’ for her dressing base, which was delicious. But we don’t have specialty products like that here in Argentina. If you do, feel free to try it in place of the olive oil. I created my own dressing using easy to find ingredients that anyone should be able to source (once you have preserved lemons ready to use).

 

 

4 wedges salted lemon- rinds only (rinsed and minced)

3 tablespoons good olive oil

1 teaspoon apple cider vinegar

1 teaspoon maple syrup

Juice of half a lemon (2-3 tablespoons)

1/4 teaspoon ground cumin

Fresh cracked black pepper, to taste

 

Mince the salted lemon rinds and process well with rest of ingredients until smooth and creamy.

 

Use the dressing on salads of your choice, or try the next recipe for a tasty salad/spread.

 

 

•••••

 

 

‘Lavoque’ (Lemon Avocado Quinoa Egg) Salad or Spread

aka The Best Egg Salad You've Ever Had

 

A new favorite dish. I now make this about once a month. Serves two for a large meal, or many as an appetizer.

 

I’m not generally a fan of using lettuce to eat dips or as wraps. But here they are wonderful. Look for firm fresh butter lettuce cups or romaine lettuce spears (did you know how nutrient rich romaine lettuce is?). Just spoon the 'Lavoque' into the lettuce and devour.

 

Make the Salted Lemon Dressing dressing (above)

and blend in 1 large avocado

 

 

Fold into-

3 cups cooked quinoa- cold or room temp

4 shredded hard boiled eggs- cold or room temp- just use a grater (I like to steam my eggs for best results)

 

 

Serve with fresh lettuce cups or spears, gluten-free toasts, pitas, or chips. Try with some fresh avocado and tomato slices. Or serve on top of a bed of greens, as you might a tabbouleh salad. Delish!

 

(Even though this has avocado in it, it stores well in the fridge for days. Probably due to all the lemon!)

 

as dairy-free egg salad

 

as a dip or spread

 

with red quinoa, just as fabulous

 

layered instead of blended- quinoa, shredded egg, fresh avo, dressing on top

 

 

•••••

 

 

Vegan Sweet Green Hummus

 

Fresh peas, avocado, and chickpeas for a delectable green hummus alternative with a zip of lemon. Makes enough for a party, or for a couple meals for two.

 

 

3 wedges salted lemon rinds- rinsed and minced

1 tiny garlic clove (less than 1/4 teaspoon)

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups fresh peas- shelled and steamed til bright green (fresh frozen would probably work too)

2 1/2 cups chickpeas- cooked & drained (cook your own for best results)

1 large avocado

6 tablespoons fresh lemon juice

4 tablespoons good olive oil

 

Place the shelled peas in a sauté pan with about 1/4 inch of water. Bring to a boil and let steam, covered, until bright green. Just a few minutes after boil.

 

Combine salted lemon rinds through black pepper in a food processor and run until it as smooth as you can get it, scraping down the sides occasionally if needed.

 

Drain the peas and add to the door processor, straight from the pan. Process until smooth.

 

Add the chickpeas and process again, until it gets too thick to continue.

 

Add the avocado, and then the lemon juice and olive oil, in one or two batches. Continue processing until all ingredients are incorporated fully and the spread is evenly colored without any chunks. As smooth as your food processor will get it.

 

Serve immediately with gluten-free crackers, lettuce cups, carrots sticks, chips, rice cakes, on sandwiches, in wraps… you name it.

 

Store extra in a sealed container in the fridge. Even with the avocado in it, it will last for days without losing any desirability.

 

 

 

•••••

 

 

Vegan Red Pepper White Bean Dip

 

The whole trick to a flavorful white bean dip is in how you cook the white beans. Canned white beans will be blah.

I cook a large pot of white beans with 3+/- large peeled (whole) garlic cloves, a couple of springs fresh rosemary, a few springs fresh thyme, a couple bay leaves, a dash red pepper flakes, some ground black pepper, a couple tablespoons balsamic vinegar, and 3 wedges salted lemons until totally tender. Then I stir in 1-2 tablespoons salt (until the beans taste great) and a few generous glugs olive oil. Cool and store in the fridge until ready to use. And/or freeze for the future.

 

Makes enough for a party, or for a few meals.

 

3 cups white beans

3 wedges salted lemon rind- rinsed and minced (approx 1 tablespoon)

1 roasted red pepper- chopped (approx 1/4 cup, canned is fine)

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon tomato paste

10 grinds fresh black pepper

1/4 teaspoon smoked paprika

A little salt (only if needed, to taste)

 

Blend all ingredients in a food processor until completely smooth. Chill in the fridge for at least an hour.

 

Serve as a dip with crudités (fresh cut veggies for dipping) and crackers or chips, or use as a spread on sandwiches, in wraps, or even on gluten-free pizza. Try with crisp lettuce spears or cups to enjoy the super healthy way.

 

 

Enjoy!

 

Ask me anything or leave a comment here.