Moroccan Charmoula
Good on grilled vegetables, hard cooked eggs, cooked tuna or shrimp, bean salads, potato salads, grain salads
| Ingredients | Amounts |
|---|---|
| Fresh lemon juice | ½ cup |
| Garlic cloves, finely minced | 6 each |
| Paprika | 1 teaspoon |
| Cayenne pepper | ½ teaspoon |
| Ground cumin | 2 teaspoons |
| Chopped fresh parsley | ½ cup |
| Chopped cilantro | ½ cup |
| Olive oil | 1 ¼ cups |
| Salt and freshly ground pepper | |
| Preserved lemon, chopped (optional) |
Method
- For charmoula vinaigrette: Mix the lemon juice, garlic, paprika, cayenne, and cumin in a mixing bowl until smooth.
- Whisk in the parsley, cilantro, and olive oil. If necessary, add more oil so that the vinaigrette is not too thick.
- Taste and add more lemon juice or vinegar if needed. Season to taste with salt and pepper. Makes about 2 cups, enough for 4 salads.
- For charmoula mayonnaise: Add charmoula to 1 cup mayonnaise.
