lemon juiceabout 1 whole lemon
medium whole lemonwell washed and dried
black pepperfresh cracked
fresh herbsfinely chopped
Remove and discard the ends of the whole lemon, slice into thin pieces (removing the seeds), and then finely dice the lemon, including the skin, pith and pulp.
In a small bowl, add the juice of 1 lemon (about 1/4 cup), minced garlic, honey, salt and pepper. Whisk to combine.
Add finely chopped lemon and 2-3 tablespoons the chopped fresh herbs. Mix well.
Add the olive oil and whisk vigorously to combine with the rest of the ingredients.
Keep in refrigerator for up to 1 week.
**Cardinal Rule** If the bitter pith really isn’t your thing, that’s ok! Instead of using the whole lemon, you can just use the zest from 1 lemon and the juice from two lemons. Be sure to zest the lemon before you slice and juice it.
Recipe Source: The Cafe Sucre Farine
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