Cascading Kitchen Notes
This dressing is great on meat, roasted veggies, salads and grains. It has the sour of the lemon, the bitter of the rind, and the sweet of the honey for a robust flavor that balances the elements nicely.
The recipe is demonstrated on Week Eleven Video.
Cut small to barely medium-sized summer squash into thin ribbons on a mandolin.
Slice an onion or shallot into thin pieces and toss with the zucchini and lemon dressing.
This method of serving zucchini also works without this dressing. Just let the zucchini macerate in some fresh lemon juice for a bit and, just before serving, drizzle with olive oil. Sprinkle on some fresh herbs.
Watch it disappear.
Make a pasta salad loaded with diced crunchy veggies. (carrots, spring turnips, kohlrabi, onions…whatever might be hiding in your veggie drawer. ) a sprinkle of Parmesan cheese and a drizzle of Whole Lemon Dressing.
Stem and finely chiffonade kale. Sprinkle with a pinch of salt. Rub gently in a large bowl. Allow to rest. Pour off any liquid and toss w/ dressing. Top with feta or goat cheese.
Roast slabs of cabbage and slices of carrots and drizzle with whole lemon dressing. So many scrumptious choices!
Whole Lemon and Herb Dressing
- 1 lemon
- 2 cloves of garlic, finely diced
- 1-2 T Honey
- 1 T. fresh Thyme, chopped
- 1/4 C Lemon Juice
- 1/2 C olive oil
- Salt and Pepper
- some chives and parsley are a nice addition as well
Put it together:
Remove the ends from the lemon and slice the rest into 1/4" thick rounds. Lay out on a plate and sprinkle with salt. Let it sit and think for about 30 minutes.
Meanwhile, combine the diced garlic, lemon juice, honey and herbs.
After the lemons have macerated, finely chop the lemon pulp and rind as well.
Combine all ingredients while whisking in the olive oil.
You can do this all in a food processor as well. Just be careful to not process too vigorously or long or you risk heating the oil and creating a rancid flavor.
Mimi demonstrates this method on the Week Eleven Video.
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