Whole Lemon Dressing

Let me start with a disclaimer - my sister, who is usually very complimentary about my cooking - did not enjoy this whole lemon dressing one little bit. I thought it had promise, just not as a dressing for the buttery soft baby leaves and creamy avocado salad with which I served it.

This punch-in-the-face dressing needs bitter greens and vegetables that will stand up to its pungency. I plan on using what I have left mixed in with mayo as the dressing for an herbed potato salad, and maybe, thinned out with some sour cream, drizzled over roasted broccoli.

1 organic lemon, ends and seeds removed, cut into pieces that your blender can manage and juice from an additional lemon

2 cloves of garlic, peeled

2 tsps Dijon mustard

1/3 cup olive oil

Dash of crushed black pepper

You should add salt to taste - I often don't add salt to dishes that are very lemony as I don't feel that they need them, but that is a very personal opinion.

Add all of the ingredients to your blender along with one tablespoon of ice water.

Blend until completely smooth.

Inspiration recipe, here.