Recipe by Madeleine Gruder
Makes enough to fill 3 small ramekins.
1 each Preserved lemon
3 cloves Garlic, smashed
1 bunch Mixed herbs, stems and all (mint, basil, cilantro, tarragon, etc.)
½ tsp Chili flakes
½ tsp Cider vinegar
½ cup Extra virgin olive oil
to taste Salt + pepper
1. Fill a large bowl with very cold water. Submerge the herbs into the water and agitate with your hands until all the dirt and grit has fallen to the bottom of the bowl. With both hands, pick up the herbs, let water drain out through your fingers, and place into a salad spinner or spread onto a towel-lined sheet tray to dry.
2. Meanwhile, prepare the preserved lemon. With a small knife, or a vegetable peeler, remove the rind from the lemon carefully. Set the inner flesh aside.
3. When the herbs are dry, place them into a food processor (a mortar and pestle or a blender could work, as well). Pulse 5 times. The herbs should be processed, but not mushy. Add the lemon rind and garlic and pulse 3-4 more times. Add salt, pepper, and the chili flakes, followed by the cider vinegar. Pulse twice more.
4. With the processor running on low, drizzle the oil in a thin and steady stream. Add too little and the sauce won’t be pourable; add too much and the sauce will separate into herbs and oil. Add enough so that the herbs are suspended in animation. Use a spatula to transfer the finished sauce into a few ramekins and scatter around the table.
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