I am experimenting with preserved lemon vinaigrette.
Just made this one, but automatically included some greated garlic without reading the recipe through.
Here’s mine
It tastes good!
I’m wondering under what circumstances you want to exclude alliums. 
Probably fruit salad.
I’m planning to use this with some emmer farro to use in a few recipes this week, including [this one].
That was a gift link, here’s the picture.
I toasted and soaked this emmer farro overnight and it’s still not soft, let alone “flayed” after maybe 40 minutes.
Similar preserved lemon vinaigrette recipes.
