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Monday, March 13, 2017

Creamy Meyer Lemon Dressing






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.

Featured in: Salad Dressings: Hold The Guilt. 

Ingredients
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

Preparation
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)

http://cooking.nytimes.com/recipes/1013468-creamy-meyer-lemon-dressing


 

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