Prep 10 mins
Cook 0 mins
When we spotted this recipe in the February 2011 issue of Sunset we knew it had to be good. I prepared two versions: one with dark aged balsamic and the second with white balsamic. For a vegan version, skip the mayonnaise or use an egg-free mayonnaise. It was suggested to try the dressing on greens such as oak leaf, mizuna and/or arugula. My husband and I enjoyed it on all three and it was especially tasty on zippy arugula! I would skip the garlic depending on your main dish and/or other items on the menu.
- 1 meyer lemon, zest of
- 29.58 ml meyer lemon juice (approximately 1 large lemon)
- 29.58 ml extra virgin olive oil
- 1.23 ml fine sea salt, to taste
- 4.92 ml balsamic vinegar
- 4.92 ml mayonnaise (I'm sure plain yogurt, milk or cream, creme fraiche, sour cream, etc. would do if you're in a bind)
- 2.46 ml sugar
- 1 small garlic clove, finely minced
- In a non-reactive bowl whisk the ingredients together until smooth.
- Vinaigrettes taste better if they are prepared at least 1 hour in advance of serving.
Very nice! Meyer lemons were cheaper than regular lemons this week (not sure how that happened). This is a great recipe. I used a very nice, thick and sweet balsamic. I think I will try this recipe again with my white balsamic and add a touch more sugar to it. Thanks so much for posting!
Made this today to go along with half a sandwich and soup. We have a meyer lemon tree so this was great to use them in. I did add just a little more sugar (we like are vinaigrettes a little sweeter) and used white balsamic vinegar and we did use the mayonnaise and garlic (we love garlic). Served it on mixed greens with onion and tomatoes. Made for New Kids on the Block.
Quite zippy and tangy! Made our salads wonderful and perfect served with some middle eastern food.