Sunny DressingPhoto by Nicole Franzen
When you leave lemon peels behind on the cutting board, you're (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting. This whole-lemon vinaigrette can take on much more than Bibb lettuce: It's substantial enough to go head to head with blistered string or flat beans, smoky grilled meats—you name it.
Ingredients
1/2 lemon (yes, with the peel), thinly slice it, discard the seeds, and finely chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 garlic clove
Salt and pepper
Preparation
Take 1/2 lemon (yes, with the peel), thinly slice it, discard the seeds, and finely chop it. Place it in a bowl with 3 tablespoons olive oil and 2 tablespoons fresh lemon juice. Grate in 1/2 garlic clove, season with salt and pepper, and whisk it all together.
