Best 5 Meyer Lemon Vinaigrette Recipes
## Dive into a Meyer Lemon Vinaigrette Odyssey: A Culinary Journey Through Zesty and Vibrant Flavors##
Prepare to embark on a tantalizing culinary adventure as we delve into the realm of Meyer lemon vinaigrette, a symphony of zesty and vibrant flavors that will elevate your culinary creations to new heights. This delightful dressing, crafted from the unique blend of Meyer lemons, is a versatile accompaniment that seamlessly enhances salads, grilled meats, seafood, and roasted vegetables. Its bright, citrusy notes, complemented by a subtle hint of sweetness and a touch of tang, create a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you're a seasoned chef or a home cook seeking to elevate your culinary repertoire, this Meyer lemon vinaigrette is a must-try, offering a burst of freshness and zest to any dish it graces. So, let's embark on this flavor-filled journey and discover the culinary wonders that await you with this extraordinary dressing.
**Recipes Included:**
1. **Classic Meyer Lemon Vinaigrette:** Experience the essence of simplicity with this timeless recipe, where the harmonious balance of Meyer lemon juice, Dijon mustard, honey, and olive oil creates a versatile dressing that complements a wide range of dishes.
2. **Meyer Lemon Vinaigrette with Herbs:** Embark on a journey of aromatic delight as you incorporate fresh herbs like basil, thyme, and chives into your vinaigrette, adding an extra layer of complexity and depth of flavor that will captivate your senses.
3. **Meyer Lemon Vinaigrette with Avocado:** Discover the creamy richness of avocado as it blends seamlessly with the vibrant flavors of Meyer lemon, creating a luxurious and velvety dressing that adds a touch of elegance to your culinary creations.
4. **Meyer Lemon Vinaigrette with Pomegranate:** Immerse yourself in a delightful symphony of flavors as you introduce the jewel-like arils of pomegranate to your vinaigrette, adding a burst of color, a hint of sweetness, and a touch of crunch that will transform your dishes into culinary masterpieces.
5. **Meyer Lemon Vinaigrette with Honey and Garlic:** Experience a taste sensation like no other as you combine the sweetness of honey with the savory notes of garlic, creating a dressing that strikes a perfect balance between sweet and savory, leaving you craving more.
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
ESCAROLE SALAD WITH ROASTED MEYER LEMON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the vinaigrette: Heat a cast-iron skillet over medium-high heat. Add 2 teaspoons of the olive oil and 1 tablespoon of the honey. When the honey has melted, stir it together with the oil. Place the lemons, cut-side down, into the honey mixture; cook until the lemons look charred and the honey has caramelized, 2 to 3 minutes. Remove the lemons to a baking sheet and let cool. Set the skillet aside.
- Juice the roasted lemons and add 1/4 cup of the juice to a bowl; whisk in the remaining 1 teaspoon honey and the mustard. Once combined, whisk in the remaining 2 tablespoons olive oil until the dressing becomes emulsified. Season to taste with salt and pepper. Refrigerate until ready to serve.
- For the salad: Return the skillet to high heat. When hot, add the cherry tomatoes and season with salt. Cook until the caramelized honey coats the tomatoes and the tomatoes just begin to char, 1 to 2 minutes. Remove the skillet from the heat.
- Combine the escarole, Treviso, almonds, basil and mint in a large bowl; season with salt and pepper. Toss the salad with the dressing, and then gently fold in the charred tomatoes. Transfer the salad to the serving platter and, using a peeler, shave Parmesan over the top.
MEYER LEMON VINAIGRETTE
Categories Citrus
Number Of Ingredients 8
Steps:
- Finely grate the zest from the lemons; set aside. Juice the lemons (you need ½ cup). Combine the ½ cup lemon juice and the vinegars. Add the herbs, shallots, honey, lemon zest and the salt and pepper to taste. Whisk in the oil.
PURSLANE, MEYER LEMON, AND PEAR SALAD WITH MAKRUT LIME VINAIGRETTE
Purslane's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.
Provided by Laurent Gras
Categories Salad Fruit Leafy Green No-Cook Lemon Pear Radish Summer Lemongrass Gourmet
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make vinaigrette:
- Cut peel, including white pith, from lemon with a small sharp knife. Working over a bowl to catch juices, cut lemon segments free from membranes, letting segments drop into bowl.
- Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Bring stock, lemongrass, and chile to a boil in a 1- to 1 1/2-quart heavy saucepan. Cover pan and remove from heat, then let stand 20 minutes.
- Return to a boil and add lemon segments with juice and lime leaves. Cover pan and remove from heat, then let stand 20 minutes more.
- Pour mixture through a fine-mesh sieve into a small bowl, discarding solids, then return to saucepan and whisk in oil. Bring vinaigrette to a boil and whisk in cornstarch mixture, then simmer, whisking occasionally, 2 minutes. Cool completely. Whisk in herbs and salt and pepper to taste.
- Make salad:
- Using slicer, cut Meyer lemon (with skin) crosswise, pears lengthwise (discarding cores), and radishes lengthwise into very thin slices (about 1/16 inch thick) and transfer to a large bowl. Add purslane, oil, lemon juice, and fleur de sel and pepper to taste and toss gently.
- Divide salad among 6 plates and spoon vinaigrette over and around each. Serve salads with jasmine crackers on the side.
GREEN BEANS WITH MEYER LEMON VINAIGRETTE
Steps:
- Combine bread and chease Whisk zest, juice, cream and salt and pepper. Slowly add oil to create vinaigrette Boil beans 4 - 6 min Coat beans with vinaigrette and toss with crumbs/cheese
Tips:
- For a brighter flavor, use freshly squeezed Meyer lemon juice.
- If you don't have Meyer lemons, you can use regular lemons, but the flavor will be slightly more tart.
- Use a good quality olive oil for the best flavor.
- Taste the vinaigrette before serving and adjust the seasonings as needed.
- Serve the vinaigrette immediately or store it in a jar in the refrigerator for up to 2 weeks.
Conclusion:
This Meyer lemon vinaigrette is a delicious and versatile dressing that can be used on a variety of salads, vegetables, and meats. It's also a great way to add a pop of flavor to your favorite dishes. With its bright, citrusy flavor, this vinaigrette is sure to become a staple in your kitchen.
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