Lemons. Is there anything you can’t do?
My dream is to one day have a lemon tree in my backyard where I can go and pick lemons for my morning lemon-water tonic, where my son has an endless supply of lemons for his lemonade stand and where the fresh-picked lemons off the tree play a starring role in these sensational dressing.
Of course you need an amazing Lemon Dressing.
But aren’t TWO dressings better than one? It isn’t rocket sciences that we can switch it up really easily at the end – it takes a little more effort, but when you are eating salads or quinoa bowls all summer long, you will love the creative change.
- 4-6 lemons, zested and juices (about 1/2 cup lemon juice
- 2 small garlic clove, finely minced
- 1 whopping TBSP grainy dijon (can do less if you don’t love mustard)
- 1/2 teaspoon sea salt, more to taste
- Freshly ground black pepper
- 2 teaspoon honey or maple syrup
- 1/2 cup extra-virgin olive oil or avocado oil.
- Water to thin
- OPTION ONE: 2 tbsp fresh tarragon, thyme or oregano
- OPTION TWO 2 tbsp each fresh parsley AND mint
- Zest and juice the lemons and set aside.
- Chop the garlic and herbs – set the herbs in little bowls or ramekins. .
- Whisk the lemon juice with olive oil, dijon and sweetener. You should have about 1 cup of dressing
- Measure half of the dressing and pop into a high speed blender. Use OPTION 1 of the herbs and buzz on high speed. Put into a mason jar. Add a little water to thin if needed
- Take the other half of the dressing and whisk with the herb.
Dressing will store in fridge for 2-3 weeks