This Preserved Lemon Vinaigrette is bright and citrusy with a touch of sweetness. Made from briny, floral preserved lemons, it works beautifully on green salads, as a marinade, or as a dressing for grain bowls and grilled meats.
If you want a dressing that’s familiar yet distinctive, this preserved lemon vinaigrette is a great choice. It balances tart fresh lemon, salty preserved lemon, and a hint of maple sweetness. Make a jar to keep in the fridge for the week — it’s excellent on salads like Arugula and Crispy Quinoa Salad, Za’atar Chicken and Crispy Pita Salad, or drizzled over pulled chicken or seared shrimp for a bright finish.
The secret is preserved lemons: lemons cured in salt and their own juices. Common in Moroccan and Middle Eastern cooking, they lend an intense lemon aroma that is more floral than the sharp acidity of fresh lemons. The rind contributes the most concentrated flavor, while the pulp adds a sweet-tart note. Combined with fresh lemon juice, a little maple syrup, and olive oil, the result is a balanced vinaigrette with acid, salt, and sweetness in harmony.
Ingredients that Matter
This vinaigrette revolves around the preserved lemon, but a few other components are important. You’ll need:
- Preserved Lemons – Typically sold jarred in brine in international or specialty markets. Rinse before use to reduce saltiness and refrigerate after opening. Properly stored in brine, they last a very long time.
- Fresh Lemon Juice – Adds the bright, sharp acidity that balances the mellow, salty preserved lemon.
- Maple Syrup or Honey – A small amount softens the acidity and rounds the flavors.
- Dijon Mustard – Helps emulsify the dressing and adds a hint of tang and heat.
- Olive Oil – Use regular olive oil for a neutral base or extra virgin for more fruity, peppery notes. Neutral oils like vegetable or avocado also work.
- Parsley – Fresh parsley adds a herbaceous finish and a pop of color.
- Black Pepper – A pinch brightens the dressing; additional salt is usually unnecessary because preserved lemons are salty.
See the recipe card below for exact quantities.
Instructions
This vinaigrette is quick to make, and you can prepare it with several types of equipment. Follow these steps:
Rinse and remove seeds from half a preserved lemon, then roughly chop it and place it in a mason jar. (Return the remaining half to its brine or double the recipe to use the whole lemon.) Add fresh lemon juice, Dijon mustard, and maple syrup to the jar.
Blend the mixture into a paste using an immersion blender. Alternatively, pulse in a food processor or blender. If you don’t have power equipment, finely chop and mash the preserved lemon with a knife, then whisk the rest in a bowl.
With the blender running (or while whisking), slowly drizzle in the olive oil until the dressing emulsifies. Season with a generous pinch of black pepper.
Transfer to a serving bowl and sprinkle with freshly chopped parsley just before serving. Taste and adjust with more lemon juice or oil to reach your preferred balance.
Hint: Always rinse preserved lemons before using to remove excess salt.
Substitutions
There is flexibility if you want to tweak the dressing:
- Use a Full Preserved Lemon – Double the remaining ingredients to use a whole lemon; you’ll get about 1½ cups of vinaigrette.
- Oil – Swap regular olive oil for a neutral vegetable oil, avocado oil, or use extra virgin olive oil for a stronger flavor.
- Aromatics – Add minced garlic or finely chopped shallot for more depth.
Equipment
An immersion blender speeds things up, but a regular blender or small food processor will also produce a smooth emulsion. If you prefer, you can hand-whisk after mashing the preserved lemon into a paste with a knife.
Preserved Lemon
You can find preserved lemons in jars in international aisles or specialty markets. They are made by packing lemons with salt (and sometimes spices and lemon juice), which softens the rind and produces a distinctive, floral lemon flavor. Some are fermented at room temperature before refrigeration; others are stored directly in the fridge. Because they are salty, rinse and pat them dry before using. A brief simmer in water will reduce salt further if needed.
Preserved lemons are versatile: beyond dressings, add them to rice, stews, marinades, soups, and even cocktails for a bright, savory lemon note.
Storage
Store the vinaigrette in a sealed jar in the refrigerator for up to one week. Avoid freezing. Leftover dressing makes a great marinade for chicken, shrimp, or tofu, or use it to dress grains like quinoa. It also pairs well with fritters, patties, and simple pasta dishes.
FAQ
They are technically edible straight from the jar but very salty. Rinse them well and use the rind to flavor soups, stews, rice, and sauces.
Preserved lemons offer an intense, floral lemon flavor with milder acidity than fresh lemons. The rind becomes soft while the pulp is less juicy but flavorful.
More Sauces
If you enjoy this dressing, try other bright sauces and vinaigrettes for variety.
-
Lemon Dijon Dressing
-
Lemon Thyme Vinaigrette
-
Cranberry Simple Syrup
-
Tangy Pineapple BBQ Sauce
Dinner Ideas
Need dinner inspiration? Here are a few recipes that pair well with this vinaigrette.
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Roasted Chicken Leg Quarters
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Braised Beef Sliders with Citrus Slaw
-
Citrus Soy Braised Chuck Roast
-
Cherry Tomato Spaghetti Sauce
Recipe
Preserved Lemon Vinaigrette
No reviews
- Author: Adam Dolge
- Total Time: 5 minutes
- Yield: ¾ cup
Description
This preserved lemon vinaigrette is bright, slightly sweet, and wonderfully aromatic. Use it to liven up salads, bowls, grilled proteins, or as a versatile marinade.
Ingredients
- ½ preserved lemon, rinsed well and chopped (about 3 Tbsp chopped)
- 2 Tbsp fresh lemon juice (from 1 lemon)
- 2 tsp maple syrup or honey
- ½ tsp Dijon mustard
- ½ cup olive oil, or another neutral oil
- 1 pinch black pepper
- Fresh chopped parsley, for garnish
Instructions
- Rinse the preserved lemon thoroughly to remove excess salt. Add the chopped preserved lemon, fresh lemon juice, maple syrup (or honey), and Dijon mustard to a mason jar, blender, or food processor.
- Blend with an immersion blender until the mixture is a paste, or pulse in a food processor or blender to a chunky paste. If hand-mashing, finely chop and mash the preserved lemon with a knife, then whisk the remaining ingredients in a bowl.
- With the blender or processor running (or while whisking), slowly drizzle in the olive oil until the mixture emulsifies. Stir in black pepper and garnish with chopped parsley. Adjust lemon juice or oil to taste.
- Store leftover dressing in a sealed jar in the refrigerator for up to 1 week.
Notes
- To use a full preserved lemon, double the remaining ingredients to yield about 1½ cups dressing.
- Use this dressing on salads, grain bowls, as a marinade, or with grilled proteins.
- Adjust acidity by adding more fresh lemon juice or oil after blending.
- Minced garlic or shallot can be added for extra flavor; parsley is optional but recommended.
- If you lack a blender, mash the preserved lemon with a knife and whisk the dressing by hand.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: Blending
- Cuisine: American / Moroccan