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.

Ingredients

  • 1/3 cup lemon juice, preferably Meyer lemon
  • 4 medium garlic cloves, peeled
  • 1/2 cup canola oil
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon sea salt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon shallots, peeled and minced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon lemon rind, minced
  • 2 tablespoons extra virgin olive oil, best quality

Instructions

  1. Squeeze the Meyer lemon juice, discard any seeds.
  2. Heat a small skillet with 1/2 cup canola oil, add 4 cloves of garlic.
  3. On low- medium heat, “roast” the garlic until golden, and softened inside, about 10 minutes. Set aside to cool.
  4. 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.
  5. It is most efficient to pour the oil into a Pyrex measuring cup, this produces a gentle stream of oil when emulsifying.
  6. When the dressing has emulsified, add the 2 T. of olive oil.
  7. Store in a glass jar in the refrigerator.
  8. 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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