Aubergine Prawn Chorizo Salad With Preserved Lemon Dressing Recipes

PRESERVED LEMON VINAIGRETTE

Steps:

• Remove one preserved lemon from the jar and rinse it under the cold water tap. Pat dry with a paper towel.
• Place the lemon on a cutting board and cut it into quarters. With a teaspoon scrape the flesh from each section of the lemon. Return the scraped flesh to the jar of lemons for a future use.
• Cut the lemon rind into smaller pieces and place in the blender/processor. Add the grated garlic, lemon juice, honey and the white balsamic vinegar. Process for 1-minute.
• Drizzle the oil into the processor and blend the mixture for another 1-2 minutes, until smooth and creamy.
• Taste and season with a pinch of white pepper.
• Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed.

PRESERVED LEMON VINAIGRETTE

Steps:

• Place all ingredients in a food processor to emulsify.
• Alternatively, if you don't have a mini food processor, mince the preserved lemon into small pieces and chop your herbs. Then place all ingredients-except oil-in a bowl. Slowly whisk in oils to emulsify.
• Taste for seasoning, adjust if necessary to your liking.
• Store in a sealed container in the refrigerator. But if using within a few hours of when you make it, leave it out so the oil doesn't congeal. If it does congeal in the refrigerator, just let it come to room temp or add a touch of lemon juice and whisk and it will come back to a smoother consistency quickly.

PRAWN SALAD WITH LEMON DRESSING RECIPE

Steps:

• Arrange the lettuce on a large serving platter. Add the prawns, olives, cucumber and tomatoes.
• Put the olive oil, lemon zest, lemon juice, caster sugar and mustard powder into a small screw-top jar or small bowl and shake vigorously or whisk together until well blended.
• Pour the dressing over the salad. Serve garnished with lemon slices and sprigs of dill and serve with crusty wholemeal bread.