You just need five ingredients and 10 minutes to make it.
Simply Recipes / Jazzmin Kaita
Ill admit I have a bit of a compulsion when it comes to lemons.
After zesting and juicing them, a whole lot of spent lemon halves wind up in my compost bin.
Simply Recipes / Jazzmin Kaita
Beyond Salad Greens
This whole lemon vinaigrette isnt a one-trick pony.
In fact, I often find myself eschewing the salad situation completely.
The end result will be a bit rougher in texture but still delicious.
Simply Recipes / Jazzmin Kaita
Excerpted with permission fromSALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEARby Sheela Prakash Rizzoli, 2023.
Add the almonds, garlic, honey, a generous pinch of salt, and several grinds of pepper.
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.
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