In a citrusy zeal, I recently bought a boatload of lemons. I don't think you can ever have enough of them, but I might have finally found a limit of reason. Suffice it to say that I needed to use some up so decided to make some quick preserved lemons this morning. As they were doing their thing I started thinking about lunch. My youngest son -he'll be 3 on St. Patty's Day- and I eat a lunch salad together every day. It's the loveliest tradition, and he'll try anything if it's in there. <br />Today I decided to use the preserved lemons in the salad dressing; rather than our usual vinaigrette, I combined the chopped lemons with Greek yogurt, crème fraîche and celery seed. Oliver was extremely skeptical at first but ultimately decided that yogurt dressing was just as tasty as regular dressing. It sauced a glorious spring salad of celery, radish, zucchini, shallots, pecans and dried cherries, and what I thought was wonderfully nice about this salad, in addition to it just being really darn good, was that each flavor stood on its own- bright, crisp and, well, springy. <br />There's not a bit left!

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