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Preserved Lemon Dip

Name: Preserved Lemon Dip
Cuisine: moroccan
Ingredients: 6 tablespoons red wine vinegar; 6 garlic cloves, minced; 3 tablespoons minced fresh Italian parsley; 2 tablespoons minced anchovies; 2 tablespoons minced cornichons; 2 tablespoons harissa paste; Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup); 1 teaspoon salt; 1 1/4 cups vegetable oil; 1 cup olive oil

A small grocery run gets this on the table.

Ingredients

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directions

1.
Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving.
2.
Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).

Recipes sourced from Epicurious.com.

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