Do you have a jar of preserved lemon in the cupboard that you have been wanting to use?

If so, this is for you. My desire to use up my final jar from last lemon season, comes from a desire to have an excuse to make a new batch (of course). I have a few rules with preserving - one is to try not to make more than I can use (after several years of way too much left over marmalade). So I have been staring at my remaining jars plotting as to how to get through them before the lemon season passes.

This dressing is not really a recipe - more of an idea. I was originally introduced to it as a dressing for a mixed grain salad full of snow peas, brocollini, soaked goji berries and some nuts. It is so beautifully bright and zingy it really livens things up. It goes well tossed on steamed greens, boiled potatoes, with eggs, and on a herb salad. 

All you need are 6 preserved lemon rinds, (when you use preserved lemon, you discard the actual lemon fresh and rinse the rind before use), juice of a lemon, and good olive oil (approx 3/4 cup).

Pop the lemon rind and lemon juice into a small food processor and blend until smooth. Start adding a little oil at a time until you reach the desired consistency. I like to keep mine a little on the thick side. The rind is quite salty, but taste at this point and add a pinch of salt if needed. This will store for months in the fridge in a clean jar.