This is a lovely citrus flavoured vinaigrette which gives any summer salad a refreshing and cooling taste. I prefer to make this vinaigrette as and when required as it is not a dressing you would use with every salad you make. You can either purchase jars of preserved lemons from some supermarkets or gourmet delicatessens or click on the link within the ingredients section of this recipe and order direct from Passion in the Pantry.

Ingredients:

• 3 parts olive oil
• 1 part white wine vinegar
• ½ tablespoon Dijon mustard
• 1 tbs Preserved Lemons, finely diced (no flesh, rind only)
• Seasoning, to taste

Method:

1. Using a food processor or hand-held wand mixer (such as a Bamix) blend the oil, vinegar and mustard together then add the preserved lemon and mix through.

2. Season to taste – keep in mind that the preserved lemon is very salty since it is preserved in a lot of salt so go easy on the salt when seasoning. It may be that you will not require any additional salt.

3. Transfer to an airtight container or bottle and refrigerate until required.

Cook’s Note: Once you have opened a new jar of preserved lemons you should store it in the refrigerator. They will keep for many months in the refrigerator so don’t throw them out in a hurry. Remember preserved lemon is used in most of my couscous recipes in this book so before you know it you will be opening another bottle! If you are feeling generous or have over done the jars of preserved lemons why not give them a lovely label and hand over a bottle to your friends when visiting.