Meyer Lemon Vinaigrette

Ingredients

Equipment Needed

• •Microplane or fine grater
• •Small whisk or jar with tight-fitting lid
• •Small mixing bowl

Instructions

1. 1

   Prepare the lemons

   Wash the Meyer lemons well, even if they came from a farmer you trust. Zest one lemon before cutting, using a microplane and stopping when you see white pith. The oils in the zest carry much of the fragrance. Roll each lemon firmly under your palm before cutting. This breaks the membranes inside and releases more juice.

   Meyer lemon zest is more delicate than regular lemon. Use it quickly before the oils dissipate.
2. 2

   Soften the shallot

   Place the minced shallot in a small bowl with the lemon juice, zest, and salt. Let this sit for five to ten minutes. The acid softens the raw bite of the shallot and begins to bloom the zest. This small wait makes a noticeable difference in the finished dressing.

3. 3

   Emulsify with olive oil

   Whisk the olive oil into the lemon mixture in a slow, steady stream. Pour thin at first, whisking constantly, until you see the dressing thicken and turn slightly cloudy. This is the emulsion forming. Once it holds, you can add the remaining oil a bit faster. Taste for salt and add pepper. If the lemons are particularly tart, add the honey.

   A jar with a tight lid works just as well. Shake vigorously for thirty seconds until the dressing looks creamy and unified.
4. 4

   Taste and adjust

   Dip a leaf of lettuce into the vinaigrette. This is the only honest way to taste a dressing. The balance should lean bright, not oily. The lemon should announce itself first, then the oil should carry it gently across your palate. Adjust the salt if it tastes flat. Add more lemon if the oil dominates.

Chef Tips

• •Seek out Meyer lemons at the farmers market between December and April. The ones shipped from far away often arrive dull and tired. You want fruit that was on the tree last week, still carrying its perfume.
• •Your olive oil matters more in a vinaigrette than almost anywhere else. This is not the place for neutral oil. Choose something with personality, something that tastes green and alive. If the oil is bland, the dressing will be bland.
• •The ratio here is intentionally citrus-forward. Most vinaigrettes call for three parts oil to one part acid. Meyer lemons are sweeter and less harsh, so you can push toward equal parts and still have balance.
• •If Meyer lemons are out of season, wait. A regular lemon dressed up with a splash of orange juice is not the same thing. The seasons exist for a reason.

Advance Preparation

• •The vinaigrette keeps refrigerated for up to one week. The olive oil will solidify when cold, so pull the jar out twenty minutes before using and shake well.
• •For longer storage, make the lemon-shallot base and add fresh oil just before serving. The acid mixture holds for two weeks.

Frequently Asked Questions

Nutrition Information

1 serving (about 30g)