Odds are you’ve heard of blender lemonade, which calls for pureeing an entire lemon instead of squeezing out its juice. As it turns out, there are other delicious uses for whole citrus fruit, like this arugula salad with whole-lemon vinaigrette from Sheela Prakash’s new cookbook, Salad Seasons: Vegetable-Forward Dishes All Year.
“The thought of using an entire lemon—flesh, peel and all—might sound nothing short of crazy, but it’s no-waste brilliance at its very best,” writes Prakash. “The vibrant peel, bitter pith and lip-puckering flesh are bold elements that, when combined with buttery almonds, a touch of sweet honey and a generous glug of olive oil, make for a complex vinaigrette that’s unlike anything you’ve had before.”
Arugula plays nicely with the dressing due to its sharp, peppery bite. But you could drizzle it over any type of green, or even spoon it onto fish, shellfish or poultry before baking. Try topping the salad with tangy feta, frizzled prosciutto, summer berries or stone fruit, or substitute maple syrup or agave for the honey if you want to make it vegan.
If you don’t have a food processor to make the vinaigrette, don’t fret—you can chop the lemon and almonds by hand. The resulting texture will be a bit rougher, but the dressing will taste just as delicious.
Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig.