I buy lemons in bags. Big yellow bulging bags of citric magic. I use them in salad dressing, in homemade lemonade, as a quick morning tonic in hot water, for rubbing on my wooden cutting boards to remove stains, for a tangy hit in soups. I’m even contemplating the addition of lemon to my bread dough, just to see what happens. Lemon is so subtle that most of the time, I’m the only one who know that there’s lemon lurking in something I’ve cooked. They’re mystified by the flavour that they can’t identify. When I say it’s lemon, they usually say, “No, that’s not it. I’m not sure what it is but that’s not it.” In my opinion, lemon juice, freshly squeezed, adds a magical dimension to food that’s subtle yet tempting on the tongue.
Here’s one of my favourite salad dressings for a hot summer day. I mix it with a good shake in an old mustard jar, and if it’s one with just a scant bit left in the bottom, so much the better — just omit the teaspoon of mustard from the recipe and use what’s left in the jar.
1 tsp. whole grain French Dijon mustard
1 tsp. finely chopped shallot
3 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
7 tablespoons mild and light olive oil
1 tablespoon cold water
salt and pepper to taste
Add the first 4 ingredients, and give it a stir with a spoon. Now add the olive and water, fit the lid on tight, and shake and shake and shake and shake until it emulsifies. Taste, and add salt and pepper if you wish. Drizzle over your salad leaves just before serving.
(photo courtesy of Microsoft Clip Art on the Office website)
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Susan “Penless” at http://penlesswriter.blogspot.com