Typically, I don’t have the television on while I’m cooking. In fact, it’s pretty much always music playing in the background. That is, unless my husband has entered the kitchen and then the tv is on. He doesn’t care what’s on – it’s just for the noise. I guess I’m not noisy enough!
So one morning, and forgive me for this, the Rachael Ray show was on. (I’m not a fan.) She had Carla Hall on for a cooking segment, which only caught my attention because I’d seen her compete in Top Chef.
So I was really only watching with one eye, so to speak, but I saw Carla do something that I knew I would do eventually.
We’ve all combined citrus juices with olive oil and made dressings; I especially love them on salads made primarily of grains. But here is the thing. Carla put the WHOLE lemon into a blender for her dressing. I quit watching after that, so I’m extrapolating the end result. Here goes.
1 clean, organic lemon
Salt, to taste
Salad of your choice
To make the dressing, trim the lemon ends and quarter it.
Place the pieces in a blender or food processor. Blend away until you can’t.
Add about 1/2 cup of olive oil and a generous pinch of salt, and reblend the mixture.
Strain the dressing through a fine strainer into a medium bowl. (I don’t know if Carla did this but I felt it was necessary.) What you’re left with is a thickened emulsified lemon dressing.
I thought about using orange-infused oil in this dressing, but I decided that would defeat the whole purpose of testing the whole lemon aspect of it. I also refrained from using a little garlic.
I chose a salad of greens with avocado and raspberries so the dressing could really shine. Plus a little chunk of Parmesan.
I’m not even that much of a lemon freak, but this dressing is superb. It’s powerfully lemon, but not tart or bitter like you’d think.
I’m definitely making this again. Next time I’ll add some toasted walnuts and crumbled goat cheese!