I know. You thought I was through with the lemons, right?
Not quite. I still have a few stragglers left hanging around that I’m trying to use up, and this weekend I discovered a new trick.
This is so simple, I don’t even think it merits being called a “recipe.” But it’s brightened up my salads this week at home, and I have a feeling it will be brightening up lots of recipes from here on out.
Just cut a lemon up in to quarters (or smaller pieces, if using a smaller bowl in your food processor like I did). Toss them in a food processor with a cup of olive oil and half a teaspoon kosher salt and pulse until smooth.
It fools you into thinking you’re eating some creamy, terribly caloric dressing, when really, it couldn’t be healthier. Just make sure you use organic lemons and give them a good scrub down before you use them.
Speaking of coming in, Wheat gets home today! So glad just about everyone further north of here has their power back on now. And very glad Wheat will be home later this afternoon/evening!