Preserved lemon dressing with fennel and courgettes salad, with herbs. This delicious dressing and salad is inspired by a recipe from @ottolenghi’s book #shelf. It’s such a flavorful dish and works beautifully with grilled fish.
Preserved Lemon Dressing with Fennel and Courgettes Salad
Prep time:
Cook time:
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Preserved lemon dressing with fennel and courgettes salad, with herbs. This delicious dressing and salad. It’s such a flavorful dish and works beautifully with grilled fish.
INGREDIENTS
For the salad:
- 4 small courgette, , sliced thinly on a mandolin
- 2 fennel bulbs, , sliced thinly on a mandolin
- 1 small bunch of dill,, finely chopped
- 1 small handful of mint, , finely chopped
- 1 small handful of chives, , finely chopped
- 1/2 lemon, juiced
- 2 tbsp extra virgin olive oil
- Salt and pepper
For the herb dressing:
- 1 small bunch of dill,finely chopped
- 1 small handful of mint, finely chopped
- 1/2 a lemon, juiced
- 2 tbsp extra virgin olive oil
For the preserved lemon salad dressing:
- 35g preserved lemon (1-2 small lemons), pips removed, roughly chopped
- 1/2 small (20g) onion, , roughly chopped
- 1 garlic clove, crushed
- 1½ tbsp lemon juice
- 2½ tbsp olive oil
- Salt and pepper, to season
METHOD
- 1)
Blend everything together using an immersion blender or a small food processor.
- 2)
To assemble:
In a large bowl, mix the ingredients together. - 3)
Blend the herbs and add to the salad.
Notes
Before serving, drizzle with the preserved lemon dressing and mix well to combine.