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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.
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Whole Lemon Thyme Salad Dressing
Ingredients
- 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
Instructions
- 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 and shake well. That's it, enjoy!
Notes
*If you can find organic lemons, I would recommend them, since you're using the entire lemon.
Nutrition
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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!
Yay! Thanks for letting us know, Lisa!
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.
Awesome! Thanks so much, Kelly!
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!
Thanks so much for letting us know, Helen!
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.
So sorry to hear that, Kathleen! We hope your taste and smell returns soon!
Sounds wonderful. Have you ever tried using a lime with this in place of a lemon?
Hi Marjie, I haven't tried this with lime. Let us know if you do!
Do you strain out the peel?
Nope! It sounds strange but it's so delicious!
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!
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!
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!
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.
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.
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!
I just made this dressing and tossed it together with some steamed swiss chard and black eyed peas then chilled. Excellent!
That sounds delicious! Thanks for sharing, Terri!
I didn’t have any thyme so added fresh dill instead. Yummy!
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!
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.
Thanks so much, Lee Ann! Your meal sounds amazing! I appreciate you taking the time to share your results.
Whoa, I cannot wait to drizzle some of this beautiful, lemon dressing over a bowl of quinoa! Delicious!!
Hi Chris,
Another beautiful recipe! Do you think this could be made in a food processor?
Polly
I wish I could eat it now!! Thanks
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.
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???
I noticed in the preparation time it was stated 9 hrs? Did I miss a step somewhere along the way here?
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.
Do you think it will taste as good with rosemary and lemon zest?
Yes, it would be wonderful with rosemary and lemon!
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!
This looks AMAZING. I am definitely going to make this one!
I think you'll love it! It tastes so fresh!
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.
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!
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!
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.
So interesting about the aspirin! This will keep for at least 5-6 days but it never lasts that long!
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!!
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.
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.
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
I love this light and bright dressing, so perfect with your roasted shrimp salad!
They are a great match Laura!
After a 24 hour set in the fridge, I used this tonight on fresh roasted asparagus as a drizzle...oh my goodness! It was fresh and tart and flavorful and delicious! We LOVED this! I have packed up some of this dressing to go with our ski lunch at Kirkwood for tomorrow- celery, carrots and cherry tomatoes, cheese chunks, rye bread, crackers and saprosetta chunks. We always carry a backpack and water for a quick ski lunch- tomorrow is a little further afield (only 25 minutes away) but it will be delicious nonetheless with this dressing for dipping !! Thank you!!!
It all sounds wonderful Michele! Enjoy the dressing!
Can you do this dressing in the food processor or blender to keep from having to do all of that tiny chopping?
I love this salad dressing, Made it today and the little bits of lemon are awesome, after they have marinated a few hours. We have a mature lemon tree and we just picked the last of the lemons for a total of 1096..yes that is the correct number. I have frozen bags of lemon cubes in two freezers. We still have two five gallon buckets full of lemons and one huge basket that have not been counted. So bring on the lemon recipes. I have learned that you can put lemon and lime wedges in recipes and they cook up to a sweet, tangy bite. I am loving it.!
Thanks Chris for the wonderful recipes.
You're so welcome Karen! And am I jealous! I've been sending Scott out to the store for lemons several times a week lately. What we wouldn't give for a lemon tree in the back yard! Do a search here on the Café for lemon and I think you'll come up with a pile of lemon recipes - one of our favorite fruits!
I'm a little confused. You chop up a whole lemon ( which is full of juice) and also add a 1/4 cup of lemon juice? Or does the 1/4 cup of lemon juice come from the lemon you are cutting up?
Yup, it's loaded with lemon and lemon juice Kathy!
this is so fresh and alive on my salad today! i added a teeny bit of dijon and white balsamic 🙂 and after a bite i thought, wow what a perfect marriage this would be with a greek salad. a bit of feta and olives atop those crunchy greens. YUM so GOOD!!
Thanks Suzi! I think our brains work the same way!
I made this today and it's setting out overnight for use tomorrow...I LOVE lemon dressings, and since I just harvested 4 Meyer's Lemons from my dwarf tree (sitting in the living room since we got snow last night) I am happy to use this for lunch tomorrow! Thanks Chris!
Have at it Michele! Let me know how it turns out!
I want to eat that whole thing right now, these look so good!
It's really delicious Archana! Enjoy!
Hi Chris, sounds like you keep Scott on his toes, especially concerning the weather, that's funny. Love what citrus does to dressing, this is wonderful.
We definitely keep each other on our toes Cheri! That's what makes it fun and funny!
The whole lemon and it wasn't bitter? I'm going to try this. We have been 'salading' all week and John announced last night that his dressing was gone and he was sick of it. I've got some lemons so I'll give this a try for tonight.
I think you'll love it Maureen! It's so refreshing!
This is a perfect dressing and so great that it's so versatile, too! I does remind me of warm sunshine, too, which is always welcome 🙂 As for us, we have threat of snow until end of April, so my soup days will be going on for a bit yet.
Coming originally from the Midwest, I can sympathize with you Jennifer!
It is fun to have a dressing that is versatile! Your dressing sounds wonderful and it would help me use up the bowls of lemons that I have. It was time to harvest all of the lemons....and now it is time to get to work!
Oooh! I'd love to be in a place where I could have lemons out my back door! It's a little too cool here in North Carolina for that!
An wow combination of flavors... The perfect dressing for seafood, vegetables, and also pasta salads.
It is Denise, my mind is whirling with all the ways I can think of using it!
Beautiful dressing, Chris! I can see lots of uses for this! Though for me, I could eat a fabulous dressing on a bunch of butter lettuce! This is the hope of spring in a jar!
That's a great way to put it Anne!
This dressing looks like spring Chris! How refreshingly beautiful. I can almost taste it - thank you and I have checked the wrong weather after traveling - so funny!
Thanks Tricia! Wait till you see the salad that goes with it!
Very refreshing and spring-like! I would gladly share some of this snow with you if I could. 20+ inches over the last two weeks. We are officially tapping out!
Oh Sandra! That's a lot. You need some spring cheer!
Dear Chris, you can never go wrong with a fresh, bright, sunny salad dressing with one of my favorite herbs, thyme - what a wonderful recipe and what delightful pictures, full of the hope of spring and sunshine soon...
Thanks so much Andrea! It truly is a little ray of hope after the long months of winter!
We have used NO snow days this year at school so I am so looking forward to a few long weekends in May (when we can use said snow days!)!!!! I am so looking forward to making this dressing, too. Glad you had the wrong forecast! 🙂
Long weekends sounds like fun Debra!
Sounds delicious Chris! I'm saving this recipe to try it with my green salad 🙂
You'll love it Muna!
For us lemon lovers this has to be paradise! I will make the dressing and anxiously await the salad recipe...
Chris, your presentation makes it easy for Chris to get such fabulous shots.
Enjoy the weekend.
That's so sweet Marigene! Scott and I really work hard on the styling and photos, but since we eat first with our eyes, it's that important!
MMMM, a new favorite salad dressing!
You'll love it Jo Anne!
I would hoard this stuff, it sounds incredible--- little bits of lemon in every bite is my kind of bite!!
Thanks Sue!
What a fabulous dressing! I love the use of whole lemon, Chris.
It's bursting with flavor Angie, I think you'll love it!
I am imagining the taste and smell of springtime in this versatile dressing! You have inspired me to 1. plant some fresh thyme along with my basil this spring 2. mix up a jar of this asap! I have experienced the same weather mixup numerous times! My Accuweather app is set to tell me my temp in St. Louis, my mom's temp in South Carolina, and my son's temp in Chicago. Confusion (up or down) is often the result. 😉
I'm relieved to know someone else does that Wendy! Because thyme is so hardy, Scott has already started a plant in his deck herb pots! Now I just have to restrain myself from giving it a haircut before it even has a chance to establish!
You make the best dressings. I would use this for potato salad and tuna salad too.
Excellent ideas Madonna!