WHOLE LEMON VINAIGRETTE
Intuitively one would think that adding an entire lemon to a vinaigrette recipe is a bad idea. However, this recipe is a revelation! Even better, the lemon peel is where all of the essential oils of the lemon live, and they contain D-limonene, various flavonoids (like nobiletin, hesperidin, and naringin), and limonoids, which some studies have shown to prevent cancer.
Enjoy!
Ingredients
- 1 medium lemon, scrubbed
- 3/4 cup extra virgin olive oil
- 1/4 cup mixed fresh tender herbs, such as chives, cilantro, dill, basil or parsley
- 2 Tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- 1 teaspoon Honey or Maple Syrup, to taste
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
Method
1. Cut off and discard ends of lemon. Cut lemon into quarters; remove and discard seeds. Transfer lemon to a food processor or blender, and process until finely chopped, about 1 minute. Add oil, herbs, vinegar, mustard, honey and garlic; process until mostly smooth and well combined, 30 seconds to 1 minute. Transfer vinaigrette to a small bowl and whisk in salt and pepper. Taste and adjust seasoning to your liking.