For the Best-Tasting Salad Dressing, Use a Whole Lemon
Ingredients
- 2 tablespoons roasted unsalted almonds
- 1 small lemon
- 1 clove garlic
- 1 teaspoon honey
- Kosher salt Kosher salt Kosher salt
- black pepper black pepper black pepper
- 1/4 cup extra-virgin olive oil
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Trim the stem end off the lemon, cut the lemon into quarters, and remove any seeds.,Transfer to a small food processor fitted with the blade attachment and pulse until roughly chopped, about 15 pulses. Take a peek to see if you missed any seeds, and if so, remove them with a spoon.
- Add the almonds, garlic, honey, a generous pinch of salt, and several grinds of pepper. Pulse until the lemon and almonds are finely chopped, scraping down the sides of the food processor as needed, about 30 pulses more.
- Transfer the lemon and almond mixture to an airtight jar or container. Add the olive oil, seal the jar, and shake to combine and emulsify.,Store leftover vinaigrette right in its jar in the refrigerator for up to 1 week.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original