STEAMED, CHILLED VEGETABLES WITH PRESERVED LEMON DIPPING OIL

there are no words for how much i love this, which i know seems crazy because it’s the simplest thing to make and something you wouldn’t think would be THAT satisfying.  but trust me on this one.  you will love it.  i first had a plate of steamed, chilled veggies with lemon juice, salt and olive oil at one of my favorite palm springs restaurants, birba, and now it’s become my go-to dish to make for guests.  this can replace a salad at a dinner party and i promise you, there won’t be a single complaint.  and, it’s the perfect way to get a start on eating though your preserved lemons!  {more after the jump}

i haven’t given specific amounts below because there’s just no way to go wrong here.  cook as much vegetables as you need for the occasion, and make as much dipping oil as you’d like!  you can always use the leftover to mix in with a pasta dish or drizzle over some sourdough bread.  hope you love!  xx- sarah

INGREDIENTS:

asparagus

green beans

broccoli

lemons

preserved lemons (recipe here)

maldon sea salt flakes 

high quality olive oil

METHOD:

– in a small serving bowl combine olive oil and chopped preserved lemons.  set aside.

– cut white ends off of asparagus, chop broccoli into florets an cut ends off of green beans

– steam each vegetable individually (i use a steamer basket in a covered pot of water- easy as eating pie), for just a couple of minutes until they turn bright green and are slightly cooked.  it’s critical that you don’t overcook them, you want them to be crisp!  when cooked, remove from heat and place in refrigerator to chill.

– to serve, lay out all chilled vegetables, squeeze lemon juice over top, sprinkle with maldon flakes and serve with the dipping oil

– enjoy!