Someone said the other day that preserved lemons were out of fashion. They might be, but not in my kitchen. It is harder to find really good ones, tho, so it is a boon to make your own.
Some dishes need a tangy dressing – salads appreciate it, and Brussels Sprouts really pick themselves up when they come within cooee of a tangy dressing.
We roast Brussels Sprouts and serve with a dressing with preserved lemons and spring onions. If it is the season, we toss in cumquat juice and peel. This salad is AMAZING.
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