Preserved lemons are fairly easy to set up and add such a burst of lemony goodness you will begin seeking out recipes in which to use them. You do need to preserve them two weeks before using to reach the peak of their lemon essence. If you don’t have them ready to go, you can buy them at most large grocers.

Note: There is no basil, no pine nuts, and no cheese so this isn’t really ‘pesto.’ I guess I should call the dressing ‘not pesto’ or ‘no pesto.’

Lemon ‘No Pesto’ Dressing

Mix in a food processor to a thick, grainy texture:

• 1/3 Cup coarsely chopped preserved lemons
• 3-4 Tablespoons olive oil
• 1/3 Cup freshly squeezed lemon juice
• 1 teaspoon freshly minced garlic
• 1/2 – 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon sumac (look for this red, tart spice in the Middle Eastern aisle of your grocery store; if all else fails, substitute lemon zest)
• 1/2 Cup chopped cilantro leaves
• 1/4 cup loosely chopped fresh dill weed (about 1 of those .5 oz packages you can find in the produce section)

Salad options

We have used so many different combinations of grains, beans, and fresh vegetables that it is hard to limit the options to a single recipe. Start with the following ingredients to create a chunky salad that even the ‘I don’t do salad’ guests at your table will enjoy. Toss together all these ingredients. Well, the olives are optional.

• 1 to 1-1/2 Cups cooked barley or farrow
• 16 oz can Chickpeas (garbanzo beans), drained
• 1/4 – 1/3 Cup chopped red onion
• 1 English cucumber, quartered and chopped to pieces about the size of the chickpeas
• 1-2 Bell peppers, any color – seeded and cut into pieces about the width of the chickpeas
• 1 pint grape tomatoes, cut in half (either across or lengthwise)
• 1 cup pitted Kalamata or Castelvetrano olives (optional, can also be served on the side)

The pesto-texture dressing does not pour well, so you need to dress the salad before you serve it. Only dress the amount you think will be eaten immediately.  If you need more, it is easy to dress as much of the the remaining salad as your guests will enjoy.

Serves: 6-8

Other options for the salad ingredients:

• Cooked Quinoa instead of barley
• Kidney or pinto beans instead of chickpeas
• Black beans plus brown or wild rice
• Add a package of shredded coleslaw to serve a larger crowd
• Try adding coarsely chopped spinach and substituting cannellini beans for chickpeas
• Try cooked couscous (the large, pearl variety) and field peas or black-eyed peas