Meyer Lemon Vinaigrette

Name: Meyer Lemon Vinaigrette
Cuisine: American
Ingredients: 2 teaspoons kosher salt; 1 cup (240 ml) extra-virgin olive oil; ¾ cup plus 2 tablespoons (210 ml) Meyer lemon juice (from about 6 lemons); Zest of 2 Meyer lemons; 1 clove garlic, finely grated with a Microplane; 2 tablespoons champagne vinegar; 4 teaspoons Dijon mustard; ¾ cup plus 2 tablespoons (210 ml) Meyer lemon juice (from about 6 lemons)

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

The Four Horsemen

By Nick Curtola , Gabe Ulla , James Murphy and Justin Chearno

Published 2024

About

It’s easy to rattle off all the incredible ingredients that pop up during the spring and summer. Winter, not so much. That’s why Meyer lemons are so special. In the colder months, they bring sunshine to bitter greens as the star of this vinaigrette. But this dressing would, without question, also be great with delicate spring greens.

Ingredients

Zest of 2 Meyer lemons
¾ cup plus 2 tablespoons (2

Americas
Europe
Italy
United States
Garnish
Gluten-free
Vegan
Brooklyn
Spring
Winter
Summer

Method

In a mixing bowl, whisk together the lemon zest, lemon juice, mustard, vinegar, garlic, and salt. While whisking, slowly drizzle in the oil and whisk until emulsified.

Store in an airtight container in the fridge for up to 1 week.