← Back to Search Results
French
Lemon Vinaigrette

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Drew and I are lucky to have Meyer lemons growing in our backyard, so they are a main ingredient in our family’s everyday “house dressing,” which we enjoy on any type of salad green. Because Meyers are a little sweeter than regular lemons, they make an especially delicious dressing, but regular lemons will be good, too. The fresh-squeezed juice from either variety turns a basic vinaigrette into one that sparkles with bright flavors. (For more about Meyer lemons, see the Notes.)

Yield: Makes about 1 cup

Ingredients

  • 1/3 cup plus 2 tablespoons fresh lemon juice, preferably Meyer
  • 2/3 cup high-quality extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 3 large cloves garlic, peeled and crushed
  • ¾ teaspoon coarse or kosher salt

Directions

Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.

The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove the garlic cloves before using.

Notes

No one knows for sure, but Meyer lemons are believed to be a cross between a lemon and a mandarin orange. They are not as sour as the typical supermarket lemon and are less acidic. Meyer lemons have thin, smooth skins that range in color from bright yellow to orangey-yellow. They are often smaller than regular lemons. Meyers grow in many backyards in California and Arizona. They are gaining popularity nationwide, so they may soon appear in your local specialty produce market.

If Meyer lemons are not available, you can sweeten regular lemon juice to simulate their taste. For this marinade, substitute 1¼ cups of fresh lemon juice and ¼ cup of fresh orange juice for the Meyer lemon juice. Or, add 1 tablespoon of sugar to 1½ cups of lemon juice.


© 2006 Myra Goodman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

83kcal (4%)
90mg (4%)
1g
0g
9g (14%)
0g
1g (6%)
7g
1g
0mg (0%)
0g
0g
1mg
12mg
0mcg RAE (0%)
3mg (6%)
2mg (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
amor-y-tacos Amor Y Tacos
by Deborah Schneider
living-raw-food Living Raw Food
by Sarma Melngailis
food-to-live-by Food to Live By
by Myra Goodman
desserts-4-today Desserts 4 Today
by Abby Dodge
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
west-coast-cooking West Coast Cooking
by Greg Atkinson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
raos-cookbook Rao's Cookbook
by Frank Pellegrino
big-fat-cookies Big Fat Cookies
by Elinor Klivans
lidias-italy Lidia's Italy
by Lidia Bastianich
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?