We preserve the lemons when they’re at their peak. They take about two to three months before they’re ready to go, but these ones are a little older. They provide a salty fragrant kick that takes this ratatouille to the next level. We’ve added a splash of good New Zealand olive oil to the pottle, drizzle this over the ratatouille right before serving.
Pull the preserved lemon from the fridge when you start cooking so the olive oil can come to room temperature.
^denotes a staple ingredient, not provided by Green Dinner Table.