Meyer lemon salad dressing

lemon vinegrette ingredients

I don’t know about you, but the onset of spring makes me crave salad for dinner. I suppose it’s because I’ve spent the last six months placating my cabin fever with warm, carbohydrate-laden pasta and potato dishes. Regardless, the sprouts that have popped up are reminding me it’s time to eat fresh, green things.

I was at the grocery store seeking ingredients to make an epic salad (baby kale! asparagus! radishes! sunflower seeds!) when I decided to make a lemony dressing to drizzle over the top of the whole shebang. As I was trying to navigate my cart to the citrus, I saw a display of Meyer lemons. Since these things supposedly change one’s life, I decided to give them a whirl–I was up for a salad dressing that knocked my socks off.

The dressing was amazing, but I don’t think it was because I used Meyer lemons. I think a regular, old lemon would do just fine. Since they cost half the price, I’ll use ’em next time I make this dressing and reserve the Meyer lemons for making some sort of magical dessert. I used this as a salad dressing, but I think it would me a nice marinade for chicken or fish.

Have you used Meyer lemons? Is it just my unrefined palate that can’t tell the difference?

Lemony salad dressing

Makes about 4 servings

Juice of 3 lemons

1 T. canola oil

2 t. honey

1 t. dried basil

1 t. dried oregano

2 cloves garlic, minced

1 medium shallot, minced

Pinch salt

Put all ingredients in a jar with a lid and shake or whisk in a small bowl. Place in refrigerator to chill for an hour. Mix thoroughly before serving.

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