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1/2 cup chopped or thinly sliced preserved lemons (seeds removed)

1/4 cup fresh herb of choice (parsley, chervil, mint, dill, oregano, etc)

1/4 cup shallots, chopped (optional)

2 tablespoons olive oil

Freshly ground black pepper

Combine all ingredients. Puree in a blender or leave coarsely chopped.

Use as a dressing on a hearty kale salad or grain bowl; brush on grilled or roasted veggies like asparagus, broccolini or cauliflower; serve as a relish on baked or grilled fish and meats.

Baked salmon dressed with preserved lemon relish

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