Saw this on social media and had to try it. I’ve been putting it on everything (using as salad dressing, on top of roasted asparagus, drizzled on avocado toast, on top of fried eggs…) it is so good.
Whole Lemon Dressing
1 organic lemon
1 small clove of garlic
1 tbsp Dijon mustard
*2 tbsp minced dill
1 cup extra virgin olive oil
1/2 tsp salt
1 -2 tsp sugar (start with 1 and after tasting finished product, add more if bitter).
INSTRUCTIONS
Wash your lemon. Slice off both ends and discard. (Trimming off the ends reduces excess peel.) Cut the lemon in quarters and pick out any seeds. Add the lemon quarters to your blender.
Add all ingredients to the blender and blend, starting on low speed, working up to high speed, until the dressing is thick and smooth and there are no chunks of lemon rind left. Give the dressing a taste to see if you need to adjust the salt or sugar. Thin out with water (or lemon juice), if needed.
Pour into an airtight jar. Keep the jar at room temperature if you plan to use it the same day, but otherwise store in the refrigerator. You will need to let the dressing sit on the counter after chilling because the olive oil will start to solidify when refrigerated.
Plan to use your dressing within a week. It can be frozen for longer storage.
I’ve been away for the weekend (wedding shower for bff’s daughter) and H is making dinner for me!! We’ve got escarole in the garden, and we’re having escarole with white beans. The olive oil infused with rosemary (which we have in abundance in our herb garden right now) is really yummy. He decided not to use the chile peppers with the rosemary this time.
So apparently this is a big viral thing going on. So I had to try it. It was good, but was it worth all the oil spattering in my kitchen? Not sure! I should have cooked on my outside burner.
Zucchini, the tofu of the vegetable world. I just don’t get it. I’ve never tasted any zucchini recipe worth repeating. IMO, there isn’t anything you can do with or to zucchini to make it palatable. I’ll pass.
(Mom: You’ll never know how many of your zucchini “gifts” went right in the trash. I’m sorry.)
I admit to loving zucchini well cooked with other liquid to absorb flavor - chunks of it in a pot roast, chunks in with stuffed peppers……dice it small and put in pasta sauce and cook till tender instead of meat….
I usually mix zucchini and potatoes. This recipe is similar to what I do. Sometimes, I’ll add scallions instead of thyme or basil and parmigiano reggiano.
I like zucchini well enough, but don’t generally go out of my way to buy, grow or prepare it. The only exception is for this dish, which is one of my daughter’s favorites…
If you’ve got lots of Swiss chard and don’t know what to do with it, here’s a great recipe. I hated eating this as a kid because we had it all the time and it wasn’t what any of my friends ate. I rediscovered it when my H decided to plant rainbow chard (he always plants too much of everything)!!
