MEYER LEMON VINAIGRETTE
When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g
CREAMY MEYER LEMON DRESSING
This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 40 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 145 milligrams, Sugar 2 grams
FRESH FENNEL AND ARUGULA WITH MEYER LEMON DRESSING
I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons-a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can't find them, use regular lemon juice and replace a third of it with fresh orange juice.
Provided by Art Smith
Categories HarperCollins Salad Dinner Fennel Arugula Orange Lemon Juice Winter Quick and Healthy
Yield Serves 4
Number Of Ingredients 8
Steps:
- To prepare the dressing: Place the olive oil and lemon juice in a small glass jar with a lid and season with salt and pepper. Secure the lid and shake until thoroughly combined. Refrigerate until ready to use.
- To prepare the salad: Remove the green, feathery stalks from the fennel bulb, thinly slice the white part of the fennel bulb on a Japanese mandolin or with a knife. The thinner you cut the fennel the better. Place the sliced fennel in a medium mixing bowl and toss with 2 tablespoons of the prepared dressing. Let sit for 30 minutes (this will soften the fennel slices a bit). Add the orange segments to the bowl and toss gently.
- Place the arugula in a medium mixing bowl and toss with remaining dressing.
- Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.
MEYER LEMON DRESSING
Steps:
- Whisk together the lemon zest and juice, vinegar, mayonnaise, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
SIMPLE WATERCRESS SALAD
White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Combine vinegar, salt, and pepper in a salad bowl. Slowly whisk in oil. Add watercress and toss with vinaigrette to evenly coat. Serve immediately.
PEPPERY GREENS WITH MEYER-LEMON DRESSING
Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together lemon juice, mustard, and sugar. Slowly add oil in a thin stream, whisking constantly; generously season with salt and pepper. Add greens; toss until leaves are evenly coated in dressing. Serve.
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