1/4 cup plus 2 tablespoons very finely diced red onion 1 1/2 teaspoons finely diced preserved lemon 3/4 teaspoon sliced garlic (about 1 clove) 2 teaspoons minced parsley 1 teaspoon minced fresh dill 1 1/2 teaspoons chile flakes 1/4 cup Champagne vinegar 1/2 cup olive oil 1/4 teaspoon salt 3/4 teaspoon crushed black pepper

Step 1 In a medium bowl, combine the onion, preserved lemon, garlic, parsley, dill and chile flakes. Add the Champagne vinegar and mix well to evenly distribute. While whisking, slowly drizzle in the oil. Season to taste with the salt and pepper. This makes a scant cup vinaigrette, more than enough for the remainder of the recipe. The vinaigrette will keep, covered and refrigerated, for up to 5 days.

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