Radish And Herb Salad With Meyer Lemon Dressing Recipes

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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



Meyer Lemon Vinaigrette image

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

¼ cup extra-virgin olive oil
3 tablespoons Meyer lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove
½ teaspoon Meyer lemon zest
¼ teaspoon salt
⅛ teaspoon ground black pepper

RADISH AND HERB SALAD WITH MEYER LEMON DRESSING

Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here - they turn a good-looking mix into something truly stunning, with a piquant bite. If you can't find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11



Radish and Herb Salad with Meyer Lemon Dressing image

Steps:

  • In a small bowl, combine shallot and the lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.
  • In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 2 grams

1 small shallot, very thinly sliced, preferably on a mandoline
Zest of 1 Meyer lemon
4 teaspoons Meyer lemon juice, more as needed
1/4 cup extra-virgin olive oil, more as needed, for drizzling
4 cups fresh parsley leaves
2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leaves
6 radishes, very thinly sliced, preferably on a mandoline (1 cup)
1/2 fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup fennel fronds
2 teaspoons drained capers
Flaky sea salt (such as Maldon), as needed
Black pepper, as needed

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



Creamy Meyer Lemon Dressing image

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

2 tablespoons finely diced shallot
1/8 to 1/4 teaspoon kosher salt, to taste
1/4 cup freshly squeezed Meyer lemon juice
Freshly ground pepper
1/2 cup extra virgin olive oil plus 1 to 2 tablespoons for thinning out, if desired
1/4 cup buttermilk or plain yogurt
1 tablespoon lemon-scented olive oil optional

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