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Preserved lemons are a must-have in my kitchen. They are full of zesty citrus flavor, a savory sense of umami and the perfect balance of salt and tang.

You can find preserved lemons in specialty grocery stores, but you can easily make them at home. Use three to four lemons (Meyer lemons work best). Cut each lengthwise into four wedges, without cutting through the end. Toss and stuff the lemons with kosher salt and place them into a clean jar. Cover and let them sit in a cold, dark spot. The lemons will release liquid within a day or so. On the second day, press the lemons down to submerge them in the liquid. Keep in the pantry for four to six weeks to complete the process. Store them in the refrigerator for up to one year.

To use one, rinse the salt off the lemon before chopping it up and adding it to your dish. With preserved lemons, you use the whole thing. Finely chop the lemon (skin too!) and add it to dressings, marinades, hummus or even cocktails.

Peach Burrata Salad with Preserved Lemon Dressing

Serves: 4 to 6

• Preserved Lemon Dressing (see below)
• 3 fresh peaches, cut into eighths
• 1 pint cherry tomatoes, halved
• 4 cups arugula
• 1 cup fresh basil leaves
• ½ cup fresh mint leaves
• 8 oz. ball burrata cheese

Add the peaches and tomatoes to a large bowl and toss with arugula, basil and mint. Top with the burrata cheese. Drizzle the dressing over the salad before serving.

Preserved Lemon Dressing

• 2 Tbs. extra virgin olive oil
• 1 Tbs. lemon juice
• 1 Tbs. finely chopped preserved lemons
• 1 tsp. honey
• ½ tsp. Dijon mustard
• Sea salt and pepper, to taste

In a small bowl, whisk together the olive oil, lemon juice, preserved lemons, honey and mustard. Season with salt and pepper.