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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 |
Directions:
1. 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.
2. Buying guide:Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).
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