Marjorie Taylor, Kendall Smith Franchini

Lemon Confit Vinaigrette

Name: Lemon Confit Vinaigrette
Yield: Make about ¼ cup (60 ml), or enough to dress 8 ounces (225 g) greens
Cuisine: French
Ingredients: ¼ preserved lemon, homemade (see Lemon Confit) or a high-quality store-bought preserved lemon, rinsed and dried; ¼ preserved lemon, homemade (see Lemon Confit) or a high-quality store-bought preserved lemon, rinsed and dried; ¼ preserved lemon, homemade (see Lemon Confit) or a high-quality store-bought preserved lemon, rinsed and dried; ¼ preserved lemon, homemade (see Lemon Confit) or a high-quality store-bought preserved lemon, rinsed and dried; 3 tablespoons extra-virgin olive oil; Freshly ground black pepper

Preparation info

Make about
¼
cup greens

Difficulty
Easy

Appears in

French at Heart

By Marjorie Taylor and Kendall Smith Franchini

Published 2025

About

This simple vinaigrette, in which a finely chopped preserved lemon stands in for both the acid and the salt, is delicious with fresh greens, over grilled fish, or even over warmed potatoes. Try it in our White Bean Salad.

Ingredients

¼ preserved lemon, homemade (see Lemon Confit) or a high-quality store-bought preserved lemon, rinsed and dried
3 tablespoons<

Europe
France
Condiment
Vegan
Gluten-free

Method

Quarter the lemon and remove and discard any interior pulp. Using a small sharp knife, remove and discard any white pith, leaving just the zest, the deep yellow part of the rind. Using a sharp knife, finely mince the zest. In a large bowl, whisk together the lemon zest, olive oil, and a couple grinds of black pepper.