When life hands you lemons...

   In the July issue  of bon appetit magazine there was an article in the "fast, easy, fresh" section entitled Sunny Dressing.  The author, Chris Morocco said this:



     When you leave lemon peels behind on the cutting board, you're (literally) throwing away free flavor.  The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad interesting.  This whole-lemon vinaigrette can take on much more than Bibb lettuce.  It's substantial enough to go head to head with blistered string or flat beans, smoky grilled meats -- you name it.

     So take 1/2 lemon (yes, with the peel), thinly slice it, discard the seeds, and finely chop it.  Place it in a bowl with 3 Tbsp. olive oil, and 2 Tbsp fresh lemon juice.  Grate in 1/2 garlic clove, season with salt and pepper, and whisk it all together.


     Sounds easy enough, doesn't it?  So when you try it and like it, tell people you received the recipe from Vinny Garette!