Pour this dressing over and under all of your favorite salads.
Also great tossed with grilled shrimp and chicken.
- 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
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.
Source: Karen Sheer