Preserved Lemon Dip

• 6 tablespoons red wine vinegar
• 6 garlic cloves, minced
• 3 tablespoons minced fresh Italian parsley
• 2 tablespoons minced anchovies
• 2 tablespoons minced cornichons
• 2 tablespoons harissa paste
• Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup)
• 1 teaspoon salt
• 1 1/4 cups vegetable oil
• 1 cup olive oil

1. Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving.
2. paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).

red wine vinegar, garlic, fresh italian parsley, anchovies, cornichons, harissa paste, lemon, salt, vegetable oil, olive oil

Taken from www.epicurious.com/recipes/food/views/preserved-lemon-dip-232688 (may not work)