Since working at Bayona, I have learned so many quick and easy ways to add flavor to the dishes we serve. One of my new favorite ingredients to use is lemon pickle, which can also be called preserved lemon. It is very simple to make, but it does require some patience. It is basically sliced lemons that are packed tightly in salt for 2-3 weeks. It doesn’t sound appealing, but the results are delicious. The salt seems to concentrate the lemon flavor and the resulting lemon rind can be used in so many different recipes. As luck would have it, there is a lemon tree in my back yard. What better way to use up the surplus?
When you are ready to use the lemons after a couple of weeks, take out the portion you need and give them a quick rinse. They will be slimy and squishy, that’s when you know they are good to go. You will only be using the peel or rind of the lemon. Separate the pulp and discard it. When scraping the flesh from the skin, be very careful to get rid of the white pith that is bitter. Now you can julienne or fine dice your lemon pickle and use it in a variety of ways. Chef Spicer uses it all the time and I especially love it in her delicious caesar salad dressing.
- yogurt dips & spreads such as tzatziki
- cous cous & tabbouleh
- vinaigrettes & marinades
- salmon cakes, smoked salmon spreads
- potato & pasta salads
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