A dressing with ZEST! With Clementine & Meyer Lemon Juice plus zest from Buddha’s Hand. Add a touch of vanilla beans for balance of floral and caramel notes.
Fabulous on my Citrus Salad!
Ingredients
- 1 1/4 teaspoon lemon zest (I used Buddah's hand*)
- 2 tablespoons lemon juice, (can use tart or all meyer lemons)
- 2 tablespoons squeezed clementine juice, or orange juice
- 1/8 teaspoon Himalayan pink salt, or sea salt
- 1/2 teaspoon minced garlic
- 1 tablespoon minced shallots
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon vanilla bean gel (paste), or vanilla beans (I use Nielsen-Massey)
Instructions
- Add all the first six ingredients to a medium sized bowl.
- Stir with a wire whisk and set aside for 15 minutes to blend the flavors and macerate.
- Measure the extra virgin olive oil in a pyrex measuring cup. Add the oil in a very slow stream, whisking - drop by drop at first, then whisk in the remainder in a narrow stream until nicely emulsified. It's important to whisk slowly so the vinaigrette does not break.
- Add the vanilla bean and whisk in. Store in a clean glass container in the refrigerator for up to 2 weeks.
*Buddha's Hand is an unusually shaped carton variety whose fruit is segmented into finger-like sections, resembling those seen on representations of Buddha.
The citron flavor is is very fragrant with a sweet bright floral flavor - and all is edible.
See Blog post for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
