I was looking for a way to use the precious Meyer Lemons off my indoor tree and this was a fabulous choice. I use 1/2 the amount of oil because I like the acid to shine through. Excellent dressing I will make often, suitable for any occasion- was GREAT on Citrus-Avocado Salad but will use as a go-to for plain greens or steamed green beans or asparagus as well. And easy! I forgot easy! Loved it. :)
Meyer Lemon Vinaigrette
Yield: Makes 1 cup
Recipe from
Ingredients
- 1 Meyer lemon
- 1 large shallot, minced
- 1/8 teaspoon salt
- 2 tablespoons Champagne vinegar
- 1/4 cup grapeseed oil
- 1/2 cup extra-virgin olive oil
- 1 1/2 tablespoons chopped fresh chervil
- 1/8 teaspoon freshly ground black pepper
Preparation
- Grate zest from lemon to equal 1 tablespoon; squeeze juice to equal 2 teaspoons. Combine lemon juice, zest, shallot, salt, and vinegar. Let stand 15 minutes. Slowly whisk in remaining ingredients.
Meyer Lemon Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Gluten-Free
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Coastal Living
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