Kitchen Notes: The Whole Lemon Vinaigrette

A bright all-purpose dressing

February is the month in North Carolina where winter stops being cute. Though to tell the truth, this past week has felt more like winter stopped altogether. Temperatures climbed to nearly 80 degrees yesterday, setting a record high in some places while out west, folks are dealing with extreme cold.

Normally, this is the time of year when grey days pile one on top of the other, when the rainy season links up with winter’s bitter cold. Two weeks ago, when Jamie and I made this vinaigrette, this was the case. But weather is unpredictable, and now it’s 60 degrees and I’m wearing a tank top.

A farming household isn’t fooled by *gestures wildly* whatever this is. It will likely get cold again. Gardeners, be wary.

In our household, we tend to make our own vinaigrettes because it’s a dead easy thing to do. We’ll make a recipe, like the one below, at the beginning of each week and use it until it’s gone. It takes little time to prepare and serves as an all-purpose flavor component. Add it to big salads, toss with shredded raw cabbage for a simple slaw, or spoon it over roasted vegetables, like broccolini and turnips. You can also use it as a marinade, or drizzle it over a piece of your favorite grilled protein.

Home cooking doesn’t have to be complicated or fancy. Simple, economical preparations are where it’s at.

The Whole Lemon Vinaigrette

This is perfect late winter vinaigrette, if late winter were still a thing. It’s bright, like sunshine in a bottle, thanks to the use of the whole lemon peel.

1 whole lemon

1 garlic clove

1 tablespoon whole grain mustard (Dijon mustard works too. Use what you have on hand)

1 tablespoon honey

1/4 cup rice wine vinegar

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

1 tablespoon parsley

2 cups neutral oil, like grapeseed or avocado

Peel the lemon into wide strips. Try to leave as much of the white pith on the lemon, though it’s okay to have a little on the peel. Don’t sweat it.

To a food processor (or blender), add the lemon peel, then the juice of the lemon. Add all of the ingredients, except the oil. Process the ingredients into a rough paste, then with the food processor still running, drizzle in the oil until emulsified. Refrigerate to store.

Don’t have a food processor or blender? Finely chop the garlic and parsley. Add the garlic, parsley, and remaining ingredients to a jar with a secure lid. Shake the shit out of it. Voila!

• For a variation on flavor, try charring the lemon in a stovetop skillet. Peel the lemon first, then cut it in half and sear it in a hot skillet before juicing it.