The most sunny, bright delicious salad dressing you’ll ever meet! And it’s got a zillion other uses too!
If you’d been a little fly on the wall at our house earlier this week you would have laughed. Or perhaps just shook your head in wonder…
“Do you think we’re past any chance of snow for this year?” Scott asked, one evening when we were walking.
“I can’t really remember any big snowstorms in March over the past 30 years that we’ve been in North Carolina”, I replied. “I think we’re pretty safe.”
The next morning I looked at the weather forecast on my computer. I ran to the stairs and yelled, “Scott, you’ll never believe this! They’re forecasting HEAVY snow for Thursday! It’s supposed to snow ALL day !” I was starting to get really excited, already thinking about a new soup to create.
Scott came downstairs a few minutes later and looked at his iPad. “I don’t see that forecast. It looks fairly mild all week according to The Weather Channel.”
“I was looking at The Weather Channel too, and I’m sure that’s what it said”. I opened my computer again and clicked on the weather. Sure enough, the same snowy forecast was right there on the screen. “Something’s strange…”
Scott said, “What city is your forecast on?”
What? “Um… ” That’s when I noticed the location of my weather forecast. My computer was still set on Samoens, France where we had vacationed with family two weeks ago. Oops! Sometimes I’m such a dingbat!
Despite the fact that, (most likely) we’re not going to get any more snow this year, the weather is still fairly chilly here in North Carolina. We’re beginning to see little promises of spring, but it will be a few more weeks before the glorious unfolding of the season really begins in our little part of God’s creation.
So what does the weather have to do with this delicious Whole Lemon Thyme Salad Dressing? Actually it ties in perfectly. I’m so enjoying serving this dressing right now because it’s bright, fresh and, to me, it tastes like a promise of spring – from the kitchen!
I saw a small article in a Bon Appetit magazine last year titled “Sunny Dressing”. I read a bit and tore out the page as the idea of using the whole lemon (yes, peel, pith and fruit!) in a salad dressing was quite intriguing. The page ended up in my folder of “Recipes to Try” until recently, when I was sorting through my files one morning. Knowing I had a bag of fresh lemons in the fridge, I decided to give it a try.
I added lots of fresh thyme leaves and made a few other adaptations, but the dressing didn’t take long to throw together.
I was happily surprised when I took a little taste. Wow, such vibrant, delicious flavor! I knew our lunch plans that day would somehow include this dressing. It was fun coming up with a new salad (recipe coming up) that was so good, I not only served it for lunch, but made it again for dinner that evening so we could get a few pictures. I love how the dressing has little chunks of lemon in every bite!
Since then I’ve realized that perhaps Whole Lemon and Thyme Salad Dressing might not be the best name, as it’s so much more than just a salad dressing. Honestly, the sky’s the limit as far as ways to use it. Here are a few I’ve already discovered.
It’s wonderful drizzled on grilled meats and it brings a delicious freshness to roasted veggies. I’m serving it at a get-together this weekend as a dipping sauce to go with a big bowl of roasted shrimp. Try adding a spoonful to a bowl of plain, cooked quinoa – stir it all together and the humble grain will be taken to a whole new level of deliciousness (this works wonderful with rice too). Here’s another one: place a big scoop of mayo in a bowl. Add a generous spoonful of Whole Lemon Thyme Salad Dressing and whisk well. You’ll have a fabulous lemon aioli, perfect for spreading on sandwiches and wraps or as a dipping sauce for raw veggies.
See what I mean? I have a feeling, once you try this wonderful condiment, you will find lots of ways to bring sunny delightfulness into your kitchen too. Just make sure your computer is set on The Café Sucre Farine!
Why? Because if you throw together a jar of this easy dressing over the weekend, you’ll be all set for Monday’s post: Roasted Shrimp, Tomato and White Bean Salad with… yup, you guessed it! Whole Lemon and Thyme Salad Dressing!
- 1 small lemon*, washed well and dried
- ¼ cup fresh lemon juice
- 1 teaspoon honey
- 2 medium cloves garlic, finely minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoons fresh thyme leaves
- ½ cup extra virgin olive oil
- Cut both ends off of lemon and discard. Thinly slice lemon, discarding seeds as you go. Finely chop lemon slices and place in a small jar with a tight fitting lid.
- Add all other ingredients except oil and stir well.
- Add oil and stir well.
*If you can find organic lemons, I would recommend them, since you're using the entire lemon.