Wait a minute before you skip out thinking you’ve already got the killer Lemon Vinaigrette.  There is more than one. I thought I had the one.  Now I’ve discovered there is more than one. 

Lemon Vinaigrette’s are probably a dime a dozen.  Heck, any ordinary Lemon Vinaigrette is really good.  This one uses a quarter of preserved lemon peel chopped fine and the transformation is from Simple to Simply Spectacularly Fabulous.

I’ve been using this all summer on all sorts of salads.  It’s never disappointed.  Unfortunately, I’m not at home and I can’t look back into my cookbooks to give you the source but I’ll do that when I get back home.

Preserved Lemon Vinaigrette

2 Tablespoons fresh lemon juice

1 quarter preserved lemon peel freed of pulp and chopped fine

1 shallot or mild onion chopped fine

4 - 5 Tablespoons of good olive oil (I’ve also used walnut & hazelnut oils with glorious results).

I put everything in a small jar with a tight lid and shake it well.

My reading has dropped off for a few days because I’m really involved with family for a time but I’ll be back next week.

For once I’m going to tell you ahead of time, I’m going away.  Just a few days.  Where?  To a glorious beach and I promise to come back with some photos!  While it’s a glorious beach, there is no TV, phone or internet.

Take care.