Whole Lemon Vinaigrette | Italian Food Forever

We are experiencing our typical summer weather here in SW Florida, and the heat and humidity can get tiring. We generally have rain showers daily, though usually in the afternoon, which, instead of cooling things down, actually makes you feel like you are in a sauna! When it’s this warm, and I’m outside doing a few hours of chores, taking care of my chickens and goats, I find that I lose my appetite and eat a lot more salads, veggie-based soups served at room temperature, and meatless meals.

I am not sure why, but when the temperatures rise, I start craving lemons. I put them in my ice water and start choosing dishes that include lemons in some manner. This whole lemon vinaigrette has become a new favorite of mine. I use it on my salads, especially those with bitter greens, as shown in the photos below. I also use this dressing as a marinade for chicken and shrimp before grilling them, and I have even enjoyed it drizzled over fish baked in the oven.

You can use any fresh herbs you prefer in this dressing. I used dill and chives, but mint, parsley, and basil are also good choices. Wash the lemons thoroughly before use, and opt for a high-quality extra-virgin olive oil. I used our own oil that we harvest every fall at our Umbrian farmhouse, so my dressing is quite green. If you use a lighter oil, your vinaigrette will also be lighter. I love the vibrancy of this vinaigrette, but if you find it too “lemony,” you can add a spoonful of honey to the dressing to tame it just a tad.

Buon Appetito!

Deborah Mele