Meyer Lemon Vinaigrette

1 Review
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Yield
Makes 1 cup
By Jeff Jackson and Jeff Jackson
November 2007
RECIPE BY Coastal Living

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

How to Make It

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.

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Ratings & Reviews

bvisailor's Review

bvisailor
January 31, 2011
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. :)
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