Preserved Lemon Dip

Name: Preserved Lemon Dip
Yield: Makes about 2 1/2 cups Servings
Ingredients: 6 tablespoons red wine vinegar; 6 garlic cloves, minced; 3 tablespoons minced fresh Italian parsley; 2 tablespoons minced anchovies; 2 tablespoons minced cornichons; 2 tablespoons harissa paste; Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup); 1 teaspoon salt; 1 1/4 cups vegetable oil; 1 cup olive oil

Photographer Pornchai Mittongtare

August 31, 2005

Recipe notes