Easy Meyer Lemon Vinaigrette (Vegan Friendly) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. Ingredients:
1 meyer lemon, zest of |
2 tablespoons meyer lemon juice (approximately 1 large lemon) |
2 tablespoons extra virgin olive oil |
1/4 teaspoon fine sea salt, to taste |
1 teaspoon balsamic vinegar |
1 teaspoon mayonnaise (i'm sure plain yogurt, milk or cream, creme fraiche, sour cream, etc. would do if you're in a bind) |
1/2 teaspoon sugar |
1 small garlic clove, finely minced |
Directions:
1. In a non-reactive bowl whisk the ingredients together until smooth.
2. Vinaigrettes taste better if they are prepared at least 1 hour in advance of serving.
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