MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes • COOK TIME: Not applicable
Another good all-purpose salad dressing that comes together quickly and lasts for a week in the
fridge. I love Meyer lemons because, relative to other lemons, they’re quite sweet. If you don’t have a few Meyers hanging around, use a combination of regular lemon juice and orange juice.
2 tablespoons balsamic vinegar
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed Meyer lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon minced shallot (optional)
Put the balsamic vinegar, lemon zest, lemon juice, salt, and pepper in a small bowl and stir to combine. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth. Transfer to a small container with a fitted lid and shake well.
COOK’S NOTES: Add the salt with the acid but prior to adding the oil. The reason? The acid breaks down the salt, allowing it to do its job as a flavor carrier.
The Meyer lemon is milder and sweeter tasting than most store- bought lemons. If you don’t have Meyer lemons, use 2 tablespoons of lemon juice combined with 2 tablespoons of freshly squeezed tangerine or orange juice. As for the zest, regular lemon zest is an acceptable substitute.
STORAGE: Store in an airtight container in the refrigerator for up to 5 days.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.