Preserved Lemon Dip

Preserved lemons are lemons that have been aged in a salt and lemon juice mixture for a month. They are most common in Moroccan cuisine but are gaining popularity and can been seen in a variety of recipes. This recipe is great for dipping flatbread or a crusty roll. It can also be used as a salad dressing or fish marinade.

• 6T red wine vinegar
• 6 cloves garlic, minced
• 3T parsley, minced
• 2T anchovies, minced
• 2T cornichons, minced
• 2T harissa paste
• 1t kosher salt
• peel from 1 CRESTED DUCK'S preserved lemons, rinsed and minced (about 1/4 cup)
• 1 1/4 cup vegetable oil
• 1 cup olive oil

Combine the first eight ingredients, gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Re-whisk before serving.