MAKE AHEAD OF TIME AND STORE IN REFRIGERATOR TIME: 10 MINUTES
You will see that many of my recipes consist of "Preserved Lemon Peel", so I am providing a quick and simple step by step for this ingredient, which brings so much flavor to every dish! -Chef Vitaly Paley
PRESERVED
LEMON PEEL
For use in many of our Mediterranean recipes...
INGREDIENTS
1 lemon washed and dried.
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
THE PROCESS
Remove the peel from the lemon then cut into julienne strips. Blanch the peel in a small pot, adding enough cold water to cover the peel. Drain and repeat the process two more times.
Juice the lemon and strain into a small bowl adding salt and sugar. Add the blanched peel, and let it macerate at room temperature for 1 hour allowing the flavors to marry. Store refrigerated in a tightly sealed plastic container. The lemon can be prepared up to two days in advance.
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