Recipe: Shrimp & Arugula Salad with Preserved Lemon Dressing — Side Dish Recipes from The Kitchn

When I started cooking my way through Plenty More, I purchased a large jar of preserved lemons. While I loved their applications in Ottolenghi's recipes, they sat idle in the back of my fridge for months afterward; that is, until about a month ago when I challenged myself to put them to good use.

Some of their standout uses over the past several weeks have been a topping for salmon, a lemony party dip, and, most notably, in an acutely citrus-y, honeyed dressing for this baby arugula and chilled shrimp salad.

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Recipe: Shrimp & Arugula Salad with Preserved Lemon Dressing — Side Dish Recipes from The Kitchn

When I started cooking my way through Plenty More, I purchased a large jar of preserved lemons. While I loved their applications in Ottolenghi's recipes, they sat idle in the back of my fridge for months afterward; that is, until about a month ago when I challenged myself to put them to good use.

Some of their standout uses over the past several weeks have been a topping for salmon, a lemony party dip, and, most notably, in an acutely citrus-y, honeyed dressing for this baby arugula and chilled shrimp salad.

READ MORE »

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