Typically, I don’t have the television on while I’m cooking. In fact, I typically listen to my favorite music playlists. That is, unless my husband is in the kitchen first. He will invariably, mindlessly, turn on the tv. Which is what happened one morning a few years ago.
The Rachael Ray show was on, and I’m not a fan, but I was too busy to change channels. 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 only watching with one eye, so to speak, but I saw Carla do something interesting.
We’ve all combined citrus juices with olive oil and made dressings. But here is the thing. Carla put the WHOLE lemon into a blender for her dressing.
Here’s what I did to replicate her recipe, which I just knew I’d love!
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 re-blend the mixture.
Strain the dressing through a fine strainer into a medium bowl. What you’re left with is a thickened emulsified lemon dressing.
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 dressing again. Next time I’ll add some toasted walnuts and crumbled goat cheese to the salad!
I also really love lemon dressing on salads that are grain-based, so that might be my next move!