Preserved Lemon Dip

Serve with flatbread or crusty rolls

Any kind of flatbread or crusty roll is perfect with this Moroccan concoction. You could also use the dip as a salad dressing or sauce for fish. It’s so unusual that it leaves people guessing what this is exactly. I place small bowls of this in the center of the table so that people can dip their bread in it. You can buy the preserved lemons in jars in the specialty section of a good grocery store. Harissa paste comes in very small cans and is also in the ethnic section of the store.

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

Instructions

Whisk first 8 ingredients in large bowl.

Gradually whisk in both oils.

Chill at least 2 hours or up to 2 weeks.

Rewhisk before serving.