Any kind of flatbread or crusty roll is perfect with this Moroccan concoction.
You could also use the dip as a salad dressing or sauce for fish.

6 tablespoons red wine vinegar
6 garlic cloves, minced
3 tablespoons minced fresh Italian parsley
2 tablespoons minced anchovies
2 tablespoons minced cornichons
2 tablespoons harissa paste
Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup)
1 teaspoon salt
1 1/4 cups vegetable oil
1 cup olive oil

Whisk first 8 ingredients in large bowl. Gradually whisk in both oils.
Chill at least 2 hours or up to 2 weeks. Rewhisk before serving.
Buying guide:
Harissa paste, a spicy North African red chili paste, is sold at some
supermarkets and Middle Eastern markets.
If unavailable, substitute hot Thai-style chili sauce, such as Sriracha.
Jars of preserves (brine-cured) lemons can be found at many specialty foods stores.
If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar,
and 3/4 teaspoon salt (let stand at room temperature for an hour before using).

Makes about 2 1/2 cups.