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Roasted Garlic and Meyer Lemon Vinaigrette

Pour this dressing over and under all of your favorite salads. Also great tossed with grilled shrimp and chicken.

roasted garlic and meyer lemon vinaigrette


⅓ cup lemon juice, preferably Meyer lemon

4 medium garlic cloves, peeled

½ cup canola oil

¼ teaspoon cracked black pepper

¼ teaspoon sea salt

1 teaspoon Dijon mustard

1 tablespoon shallots, peeled and minced

¼ teaspoon sugar

¼ teaspoon lemon rind, minced

2 tablespoons extra virgin olive oil, best quality



Squeeze the Meyer lemon juice, discard any seeds.


Heat a small skillet with 1/2 cup canola oil, add 4 cloves of garlic.


On low- medium heat, “roast” the garlic until golden, and softened inside, about 10 minutes. Set aside to cool.


In a one quart bowl, add the lemon juice, and six ingredients, pepper through lemon rind. Whisk to combine. Take the garlic cloves from the oil, mash with a knife and add to the bowl. SLOWLY stream in the garlic – canola oil.


It is most efficient to pour the oil into a Pyrex measuring cup, this produces a gentle stream of oil when emulsifying.


When the dressing has emulsified, add the 2 T. of olive oil.


Store in a glass jar in the refrigerator.

This won’t last long.

Try different varieties of Dijon mustard. I like a “strong ” variety. Also available, no salt added dijon.

Meyer lemons have a lot of juice, and are a sweet type of lemon. If Meyer Lemons are unavailable, can substitute 2T. fresh orange for part of standard lemon juice.


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