Martha Rose Shulman
Time 20 minutes
Yield 1 1/3 cups
This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.
2 tablespoons finely diced shallot
1/8 to ¼ teaspoon kosher salt, to taste
¼ cup freshly squeezed Meyer lemon juice
Freshly ground pepper
½ cup extra virgin olive oil plus 1 to 2 tablespoons for thinning out, if desired
¼ cup buttermilk or plain yogurt
1 tablespoon lemon-scented olive oil optional
1. Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.
Advance preparation: This dressing is best used shortly after making it, as the lemon juice and the shallot will not taste as bright after a few hours.
Nutritional information per 2 tablespoons
101 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 8 grams monounsaturated fats; 1 gram carbohydrates; 31 milligrams sodium (does not include salt to taste)