This Meyer lemon dressing is wonderful with any leafy green, good on fish…even chicken. It makes a great dipping sauce, and I’ve even put a dollop on hard-boiled eggs.
Creamy Meyer Lemon Dressing
Yield: 1-1/3 cups / 10 servings of 2 tablespoons each
2 tablespoons finely diced shallot
1/8 to 1/4 teaspoon sea salt, to taste
1/4 cup freshly squeezed Meyer lemon juice
Freshly ground pepper
1/2 cup extra virgin olive oil (add more to this, if necessary)
1/4 cup organic mayonnaise
1 tablespoon Meyer lemon olive oil (optional, but wonderful)
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 mayonnaise.
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.