Store the dressing in a jar, in the fridge, up to 3 to 4 weeks.Products on the Red List have been found to contain synthetic polymers which are commonly considered to be microplastic ingredients. Try the dressing and add more honey as needed, to taste. Whisk to emulsify.Īdd 1/4 cup of water to the bowl and whisk to combine. Add the remaining 1/4 cup of olive oil to the bowl, 60 g or 3 tablespoons of honey, a pinch of salt, and black pepper. Brush off all those caramelized bits on the bottom of the pan and pour the leftover oil in the mixing bowl.Īdd the caramelized lemon paste to the mixing bowl. Grab one of the leftover lemon ends and brush the pan with the cut side down. Finely chop the cooked lemons until they roughly turn into a paste.
Once the lemons are seared, place them on the cutting board. Make sure you keep an eye on the pan at all time, the natural sugars can burn really fast. If a certain spot starts browning and caramelizing too fast, place a lemon end over it and move it with a pair of tongues, back and forth to “wash” that spot. I don’t like timing this process since our stove settings could be so different, so instead of sharing time estimates, here are some visual clues you should look for: when you sear the first side, the bits and juices around the lemon will get darker and darker, lift the lemon with a pair of tongues, if it’s golden amber, flip it, otherwise, keep searing. Sear each side until amber and caramelized. Heat a 1/4 cup of oil to a large sautè pan (enough to fit all lemon slices) over medium heat.Ĭarefully add the lemon slices (not the ends) to the pan.
Thinly slice the lemons in 0.5 cm slices. RECIPEįor the vinaigrette, wash the lemons with warm water and a gentle scrub. The crisp greens will add a refreshing bite to it all. You can use any type of lettuce you prefer, romaine, iceberg, butterhead lettuce, or even arugula.
I never remember my dreams but the memory of that one happened to stay with me. I once had a gruyère so good I dreamt of it the next day. If you can get your hands on it, get the good stuff, preferably the cave aged kind. It enhances the sweetness of the dressing and complements its sharpness. Gruyère is a type of Swiss cheese that has a slightly sweet and nutty flavor, making it the perfect complement to the farro and caramelized lemon dressing. If you don’t have macadamia nuts on hand, cashews or sunflower seeds will do the job. The nuts add crunch to the salad, and their flavor pairs perfectly with the tangy caramelized lemon dressing. I added macadamia nuts for their buttery flavor and creamy texture. Farro is a grain surprisingly high in protein, you get 6 g per 1/4 cup of farro, and has a nutty flavor that adds a lot of depth to our salad and a pleasantly chewy texture to any dish.
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