How to Use Salt Preserved Citrus
Looking for ways to use the preserved lemons, limes, or oranges you made this month? Here are more than 40 ways to use salt preserved citrus to delicious effect.
Lots of you have taken a leap of faith with me this month and have made a jar of preserved lemons, limes, oranges, or grapefruit for the Food in Jars Mastery Challenge without really knowing what to do when them when they’re ready. In order that I’ve not led you astray, here’s a list of things that you can make with your salt preserved citrus when it’s ready.
I will say that most of these recipes do call for preserved lemons, but take heart, most will work beautifully with any preserved citrus. I’ve made note down below when I think substitutions would be particularly tasty.
From New York Times Cooking
Chicken Tagine with Olives and Preserved Lemons
Veal Shanks with Preserved Lemon
Soft Shell Crab with Preserved Lemons and Almonds
White Gazpacho with Preserved Lemon
Moroccan Chickpeas with Chard
Green Lentils with Roasted Beets and Preserved Lemons
Artichokes and Preserved Lemon with Honey and Spices
Chermoula Eggplant with Bulgar and Yogurt
Charred Shallots with Labneh and Pita (any kind of preserved citrus will work here)
Couscous Salad with Dried Apricots and Preserved Lemons (this one would also work beautifully with the grapefruit or orange)
Lemon Angel Food Cake with Preserved Lemon Curd
From Epicurious
Slow Cooker Marrakech Chicken Stew with Preserved Lemons and Olives
Lamb with Preserved Lemon
Strozzapreti with Spinach and Preserved Lemons
Spicy Crab Spaghettini with Preserved Lemons
Cod with Potatoes and Preserved Lemon Relish (that relish would be good with any preserved citrus and would be good on all manner of protein)
Harissa Onion Dogs with Preserved Lemon Relish
Spicy Potato Tagine with Preserved Lemons and Olives
Roasted Fingerling Potatoes with Preserved Lemon (think of all the roasted root vegetables that would benefit from preserved citrus)
Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemons, and Breadcrumbs
Herb Salad with Pickled Red Onion and Preserved Lemon (any of the citrus would be good here)
Red Onion, Parsley, and Preserved Lemon Salad
Arugula Salad with Pickled Beets and Preserved Lemon Vinaigrette
Cracked Green Olives with Herbs and Preserved Lemons
From Food52
Shrimp with Chickpeas, Green Olives, and Preserved Lemon
Chicken with Caramelized Sumac Onions, Preserved Lemon, and Israeli Couscous
Chicken Thighs with Lemon
Roast Chicken with Brown Butter and Lemon
Broiled Skirt Steak with Cilantro and Preserved Lemon Gremolata
Fennel, Merguez, and Preserved Lemon Braise
Grilled Bread with Thyme Pesto and Preserved Lemon Cream
Pea Greens and Sugar Snaps with Preserved Lemon Cream
Portobello Mushrooms with Pearled Barley and Preserved Lemon
Moroccan Carrot Salad with Harissa
Roasted Cauliflower with Tahini and Preserved Lemon Dressing
Preserved Lemon Aioli
Shaved Fennel and Tuna Salad with Preserved Lemon (would be so good with preserved orange)
Watermelon with a Preserved Lemon Vinaigrette
Preserved Lemon Margarita (imagine that with limes!!!)
Preserved Lemon Ice Cream
Preserved Lemon Butter (make it in smaller batches, slather it on everything)
Finally, some thoughts on using preserved citrus without a recipe. So many dishes, from simple vinaigrettes to grain salads, soups, and casseroles, can typically benefit from the addition of salt and acid. Thing of preserved citrus as a single condiment that can deliver both.
Chop the rind into tiny bits and stir it into your chicken, lentil, or bean soup. Pour a bit of the liquid off into a stew that needs brightening. Whir some of your jar into a thick puree and spoon it into hummus. Once you get to know the flavor, you’ll find that preserved citrus is endlessly useful.
Related Posts:
Salt Preserving for the February Mastery Challenge
Salt Preserved Grapefruit with Black Pepper and Cloves
Preserving Lemons
