Moroccan Lemon Viniagrette
This simple homemade Moroccan-inspired lemon vinaigrette is also fantastic on green salads or pasta salads. Whisk or blend it and it's ready in minutes.
Ingredients
- 1 cup extra virgin olive oil
- 3 tbsp lemon juice (one large lemon)
- 1 tbsp lemon zest (one large lemon)
- 1 tbsp Dijon mustard
- 1 tbsp flaky salt
- 1 tbsp za'atar (substitute thyme leaves, crushed oregano, or mint)
- 2 tsp ground coriander seed (substitute ras el hanout or Moroccan spice blend if you have it)
- 2 tsp minced garlic (about 3 large cloves)
- 2 tsp white sugar, turbinado, or honey
- 1 tsp ground cumin (substitute ras el hanout or Moroccan spice blend if you have it)
- 1 tsp freshly ground black pepper
Instructions
- Mix the spices, minced garlic, salt, sugar, and lemon zest in a small mixing bowl or wide-mouth quart mason jar and whisk or shake well.
- Add the mustard and lemon juice and mix to make a paste.
- Drizzle in the olive oil while whisking the mixture to emulsify (if you're using a bowl) or blend with an immersion blender (if you're using a mason jar).
- Taste, and adjust seasoning if needed.
Notes
Variation:
Substitute minced salted lemon pickle for the fresh lemon zest and all or part of the lemon juice for an even more authentic and zippy flavor. For this recipe, use the minced peel and pulp, minus any seeds, of the preserved lemon.
If you don't have any salted lemons, you should totally go make some though, because they're DELICIOUS and everyone should have a jar in their fridge or pantry!
Tried this recipe?Let us know how it was!
