8 minutes
A bright and smoky dressing made with charred lemons, fresh spinach, and umami powder.
Large Lemon
each
Baby Spinach Leaves
cups
teaspoons
tablespoons
Umami Powder
cups
teaspoons
to taste
1. Prepare Lemon Zest
Grate ½ teaspoon of zest from a large lemon and set it aside.
2. Char the Lemon
Cut the lemon in half crosswise. Heat a cast-iron skillet over high heat. Place the lemon halves cut-side down in the skillet and cook for about 3 minutes until deeply charred. Set aside to cool slightly.
3. Blend Dressing
In a blender or food processor, combine the baby spinach leaves, minced garlic, reserved lemon zest, extra-virgin olive oil, water, umami powder, kosher salt, and the juice from one of the charred lemon halves. Blend until smooth and vibrant green.
4. Season and Serve
Transfer the dressing to a bowl and taste it. Season with more salt if needed, and add freshly ground black pepper to your liking. Use immediately.
Use a cast-iron skillet or grill to char the lemons to add a deep, smoky flavor. Make sure the skillet is screaming hot before adding the lemons face down.
Achieve a smooth and creamy consistency by blending the spinach with some oil, then slowly add the rest of the oil in a steady stream while blending.
Opt for organic lemons if possible, since you'll be using the zest. They should be heavy for their size, indicating juiciness, with a bright, unblemished skin.
Let the dressing sit for at least 10 minutes before serving to allow the flavors to meld and intensify.
Balance the acidity of the lemon with a touch of sweetness, such as a drizzle of honey or agave, and a pinch of salt to enhance the natural flavors.
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