Meyer lemons are the hybrid of mandarin oranges and true lemons. Also, they are my favorite citrus fruit. I look forward to these sweet lemons all year long and buy them almost by the bushel. They make the best lemon curd ice cream. Really good (and slightly extravagant) lemonade. And the base for my favorite Meyer lemon vinaigrette.
Whether it’s on a great Strawberry-Avocado Salad
or the ubiquitous Roasted Beet-Goat Cheese Salad, you’ll be generously drizzling, sampling by the spoonful, and even sipping this vinaigrette when no one is looking. You’ll be thinking up salads just so you can use this recipe. :) It’s really easy to whisk together too. Make up a few batches to give to friends as a little day-brightening gift, or make a bunch to keep on hand for whenever you’re in the mood. It’s also really good on a simple salad of baked salmon and leafy greens.
The Meyer lemon vinaigrette is exceptional on roasted beet salads. The bright and sweet lemon flavor really pairs well with the creamy goat cheese and earthy beets.
Recipe for Meyer Lemon Vinaigrette
Author: Lindsey Johnson
Recipe type: condiment
- ¼ cup fresh meyer lemon juice (or regular lemon juice, but not bottled)
- ½ cup flavorless oil, such as grape seed
- 2 tsp. agave nectar (to taste)
- pinch dry mustard or prepared Dijon mustard
- pinch sea salt
- Place all ingredients in a glass jar with a well-fitting lid. Shake well to emulsify the vinaigrette. Taste and adjust seasonings. Makes about ¾ cup.