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Add a little delicious sunshine to your life with this bright, fresh Whole Lemon Thyme Salad Dressing. There are tons of other ways to use it too!
Anyone out there in need of a little culinary pizzazz? I can assure you that this vibrant Whole Lemon Thyme Salad Dressing will add lots of bright freshness to your daily menus! It's not only wonderful on salads but there are lots of other delicious ways to use it too.
A small article in Bon Appetit magazine titled "A Sunny Dressing" caught my eye a while back. The recipe was intriguing as it called for using the whole lemon - yes, peel, pith and fruit! Being a lover of anything lemon, I couldn't wait to try this unique dressing.
I added lots of fresh thyme to the recipe and decided to call it Whole Lemon Thyme Salad Dressing. It comes together quickly and Bon Appetite's description was accurate - it looks like a pretty jar of sunshine! And the first little taste confirmed things; wow, such vibrant, delicious flavor! I love how it has little chunks of lemon in every bite!
Lots of ways to use this Whole Lemon Thyme Salad Dressing
Since then I've realized that perhaps Whole Lemon 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 or roasted meats.
- It brings a delicious freshness to roasted veggies.
- I've served it as a dipping sauce to go with roasted shrimp.
- Add a spoonful to a bowl of cooked quinoa - stir it all together and the humble grain will be taken to a whole new level of deliciousness.
- The same thing is true with other grains like farro, barley and rice.
- Another idea! Place a big scoop of mayo in a bowl and add a generous spoonful of this Lemon Thyme Salad Dressing and whisk it all together for a fabulous lemon aioli. It's wonderful to spread on sandwiches and wraps, etc.
- The aioli above also makes a delicious dipping sauce for raw veggies.
- Check out this Roasted Shrimp, Tomato and White Bean Salad with... yup, you guessed it! Lemon Thyme Salad Dressing!
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.
Café Tips for making this Lemon Thyme Salad Dressing
- Since the whole lemon is used for this dressing, use an organic lemon that hasn't been subject to chemicals and insecticides. If organic lemons aren't available, be sure to wash the lemon well before using.
- Use the sharpest knife you have to slice the lemons nice and thin. If you're in the market for new knives, I love these Global knives. I've had mine for years and it doesn't take much to bring them back to razor sharp.
Add a little delicious sunshine to your life with this bright, fresh Lemon 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 tablespoon fresh thyme leaves, roughly chopped
- ½ cup extra virgin olive oil
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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.
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Add all other ingredients and shake well. That's it, enjoy!
Adapted from Bon Apetit
*If you can find organic lemons, I would recommend them, since you're using the entire lemon.
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Lisa says
This is so delicious and versatile! I used the food processor to grind up the lemon and also the garlic and rosemary. This will always be in my fridge during citrus season! Love it on fish and shrimp and chicken and roasted baby potatoes and other grilled veggies. Adds a nice zing to so many dishes!
Chris Scheuer says
Yay! Thanks for letting us know, Lisa!
Kelly Hayes says
I'm making a BBQ plank salmon tonight with grilled peaches, thyme and lemon zested ricotta. Wanted a dressing for the salad that would pair nicely with it and came across this one. Holy! Is it ever yummy! I was skeptical at first thinking that the pith would make it bitter but it hasn't. So fresh and beautifully balanced. Thank you for a wonderful recipe that will become a staple in my kitchen.
Of note, I used my mandolin to slice the lemon nice and thin and it worked like a dream.
Chris Scheuer says
Awesome! Thanks so much, Kelly!
Helen says
This lemon dressing is so great - it’s why I subscribed. I just used it for a post covid treat for someone suffering with no taste/smell. Some puff pastry (from the store) added spices, feta, and the yummy/tang of this lemons dressing. Delicious!
Chris Scheuer says
Thanks so much for letting us know, Helen!
Kathleen says
I’m suffering from post COVID lack of taste and smell. From the beginning, 6 weeks ago, i have been able to tast lemon. It’s funny how your comment jumped out at me.
I’ll make this tomorrow.
Lindsay @ The Café Sucre Farine says
So sorry to hear that, Kathleen! We hope your taste and smell returns soon!
Marjie says
Sounds wonderful. Have you ever tried using a lime with this in place of a lemon?
Chris Scheuer says
Hi Marjie, I haven't tried this with lime. Let us know if you do!
Meredith says
Do you strain out the peel?
Chris Scheuer says
Nope! It sounds strange but it's so delicious!
Tara says
A neighbor gave me some just-picked Meyer lemons, and I've had this recipe pinned for awhile. . . so it was time!
This is incredibly delicious over roasted cauliflower, and I cant wait to use it on grilled chicken!
Chris Scheuer says
Lucky! I wish I had a neighbor who grew Meyer lemons! Thanks for sharing your results, Tara! I love the idea of drizzling this dressing over roasted cauliflower! YUM!
Priscilla Rochin says
Hi Chris,
I just got your email with the lemon recipes.
Reading the comments I see someone else uses rosemary instead of thyme.
I've been making mine with rosemary for years and as you say it makes a great marinade
which I use on chicken before I grill it. Usually make chicken to with a light pasta that has grilled veggies.
Thank you for your wonderful recipes!
Chris Scheuer says
Thanks so much for sharing your results and other ways you use this dressing. That's so helpful to others who will make this recipe.
Krissy Jane says
So I thinly slice lemon with skin on, correct?! I'm so in love with lemon and this is one dressing I know I'm going to fall in love with.
Chris Scheuer says
Yes! Slice it super thin, then turn it 90 degrees and slice it again, super thin. You basically want the lemon chopped very fine and that's the best way I've found to do this.
Enjoy!
Terri says
I just made this dressing and tossed it together with some steamed swiss chard and black eyed peas then chilled. Excellent!
Chris Scheuer says
That sounds delicious! Thanks for sharing, Terri!
Debbie says
I didn’t have any thyme so added fresh dill instead. Yummy!
Chris Scheuer says
Sounds delicious Debbie! When I first read your comment quickly, I thought you said, "I didn't have any time..." LOL! Dill would be great!
Lee Ann Carr says
Thanks for the dressing recipe! I just tossed it with some peeled, deveined shrimp, sprinkled it with feta and roasted in a 400-degree oven until the desired doneness, served with rice to sop up all of the lovely, lovely dressing. Such garlicky, lemony goodness! I served it over rice, alongside the shrimp, but if I didn't have the rice, I would have liked a nice crusty baguette. (I know- the carbs- sigh!) So good with a cold chardonnay! Thanks again - looking forward to keeping this on hand for lots more uses.
Chris Scheuer says
Thanks so much, Lee Ann! Your meal sounds amazing! I appreciate you taking the time to share your results.
Liz says
Whoa, I cannot wait to drizzle some of this beautiful, lemon dressing over a bowl of quinoa! Delicious!!
Polly Tonsetic says
Hi Chris,
Another beautiful recipe! Do you think this could be made in a food processor?
Polly
Farida Banu says
I wish I could eat it now!! Thanks
Carol Huck says
Lovely recipe and easy preparation. It was a big hit with herb greens, that’s it. I was concerned about bits of lemon peel giving a bitter taste, but flavors blended perfectly. I’m wondering about use of blender for more creamy version. Should I blend everything, including oil, all at once, or blend all ingredients except oil, adding it at the end? Thanks.
Chris Scheuer says
Hi Carol, so happy you enjoyed this salad dressing. I tried using the blender and didn't like it as well. I did just put it all in the blender so perhaps it will come out better if you blend in the oil at the end???
John says
I noticed in the preparation time it was stated 9 hrs? Did I miss a step somewhere along the way here?
Chris Scheuer says
No, you didn't John. When we switched recipe plugins a while back, it put in crazy times for a lot of the recipes. We're slowly working our way back and correcting them. I just fixed this one.
Lucid says
Do you think it will taste as good with rosemary and lemon zest?
Chris Scheuer says
Yes, it would be wonderful with rosemary and lemon!
Priscilla Rochin says
Hi Chris,
I just got your email with the lemon recipes.
Reading the comments I see someone else uses rosemary instead of thyme.
I've been making mine with rosemary for years and as you say it makes a great marinade
which I use on chicken before I grill it. Usually make chicken to with a light pasta that has grilled veggies.
Thank you for your wonderful recipes!
RecipesOnBoard says
This looks AMAZING. I am definitely going to make this one!
Chris Scheuer says
I think you'll love it! It tastes so fresh!
Sherley Crutchfield says
May I ask what salad you speak of that is to come and when will it come. The dressing looks wonderful
will make it soon.
Chris Scheuer says
Hi Sherley,
The salad that I was talking about is this one - http://thecafesucrefarine.com/2016/03/roasted-shrimp-tomato-and-white-bean-salad/
It’s quite yummy 🙂 Hope you enjoy it!
vivian says
This was on our salad for Sunday dinner tonight. Almost the middle of April and it's owing 🙁 . The dressing was lovely, and not bitter from the lemon pith at all. Once is warmer, plan to use it on some fresh greens piled on top of a grilled veggie pizza. Add a glass of cold white wine and there is the essence of summer. Thanks for a great, versatile recipe!
Jessica says
Sounds great! Do you know how long it will keep? I have an aunt who had a lemon tree in her yard. She used to bottle the lemon juice, and she would add a crushed baby aspirin to the bottle. Apparently it acted as a preservative.
Chris Scheuer says
So interesting about the aspirin! This will keep for at least 5-6 days but it never lasts that long!
Robyn @ Simply Fresh Dinners says
Oh my goodness, Chris, I've just sent out links to my cousin and sister-in-law to this beautiful dressing. I'm in love with it's beauty, simplicity and complementary flavors. Perfection!
May I include this in my monthly Tidbits post? A pic and link and all credit back to you, of course Can't wait to put this on everything!!
Susan says
Beautiful dressing and yes, it certainly does look like spring. I can think of so many delightful ideas for this dressing/marinade/sauce! Drizzled over grilled rainbow trout is the first one to pop into my head. I'm so happy I cut off all my thyme before the first frost in the fall so I have thyme sprigs to use all winter but I can't wait to see my first herb pots on the patio.
Karen C says
That is a great idea Linda, will try that in my Nutri Bullet blender. I did, however love the tiny chunks of lemon and it only took a few seconds to chop up the thin slices with a very sharp knife. I like the idea of a thicker dressing for putting over steamed veggies or meats. I bet this dressing would be killer over a grilled rib eye.
Linda says
Hi Chris,
I just made your dressing and did it in my Vitamix blender. I put everything into the blender at once - including the lemon cut into quarters. Turned it on and voila - the most delicious, creamy, and thick dressing! My husband loved it too!! It took no work and about 20 seconds in the blender. Thanks so much. Linda