Ingredients
1 lemon from Joan Nathan's Preserved Lemons
7 to 8 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
Preparation
Rinse lemon in water, drain, and cut in half. Remove seeds and flesh from half of the lemon and chop rind into little pieces; set aside.
Remove seeds from remaining lemon half and add to the bowl of a food processor along with olive oil, cumin, coriander, and pepper; process until pureed. If dressing seems too thick, add water to reach desired consistency. Stir in preserved rind.
