MEYER LEMON SALAD DRESSING RECIPE RECIPES

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MEYER LEMON VINAIGRETTE RECIPE | ALLRECIPES



Meyer Lemon Vinaigrette Recipe | Allrecipes image

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    Salad Dressing Recipes    Vinaigrette Dressing Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 3 /4 cup

Number Of Ingredients 8

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
? teaspoon ground black pepper

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, CarbohydrateContent 1.3 g, CholesterolContent 1.1 mg, FatContent 14.4 g, FiberContent 0.1 g, ProteinContent 0.6 g, SaturatedFatContent 2.2 g, SodiumContent 165.6 mg, SugarContent 0.7 g

CREAMY MEYER LEMON DRESSING RECIPE - NYT COOKING



Creamy Meyer Lemon Dressing Recipe - NYT Cooking image

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

Total Time 20 minutes

Yield 1 1/3 cups

Number Of Ingredients 7

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

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//schema.org, Calories 450, UnsaturatedFatContent 40 grams, CarbohydrateContent 4 grams, FatContent 49 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 7 grams, SodiumContent 145 milligrams, SugarContent 2 grams

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