Preserved lemons are a delight with their clean flavor. While to strong to serve as a side dish – obviously; they do make a delicious, fresh condiment. These lemons have been fermented much in the way that sauerkraut is, and so are alive with beneficial bacteria, vitamins and minerals.
This condiment goes particularly well with home-made crackers, fresh fish and chicken.
| preserved lemon & parsley tapenade | Print |
Recipe type: Side Dish
Cuisine: American
Ingredients
- 2 Preserved Organic Meyer Lemons
- ¼ Cup Fresh, Organic Parsley Leaves
- 2 Large Cloves Organic Garlic
- 1 Tablespoon Unrefined Extra Virgin Olive Oil
Instructions
- If you desire a coarse-textured tapenade like I do, use a mezzaluna. If you want a smooth tapenade, use a food processor.
- Combine all ingredients together and process until the desired consistency is reached.
- Serve with crackers as an appetizer, with Moroccan Spiced Chicken or fish.
Elizabeth says
I saw this recipe and remembered I had a preserved lemon kicking around in the fridge that I had bought and forgot about. I just eyeballed the ingredients you listed and pulsed them up in my food processor. Yummy! I think I’m going to use it with some lamb.
Elizabeths last blog post..Rendering Lard
mjski says
Amazon sells fermentation weights, as does Primal Kitchen (http://primalkitchencompany.com/) at better prices and they have tons of other supplies and equipment. Or you could go down to the river and pick up large, dark, flat, smooth river stones, scrub them, then boil them for at least 10 minutes before using.
Ariel Owen-Gray says
or quarts rock . . .
I have three sizes in my kitchen.
If they have a flat side/bottom rocks are useful for weighting lids on cooking pots, too,
as well as fermenting lemons, krauts, etc.
Find one on a hike in nature and give it a job!
Better than a photo in a book. . .