When Meyer lemons are in season, typically between November and March, be sure to snag some to make this Meyer lemon vinaigrette. Meyer lemons are much less tart and acidic than traditional lemons; they're like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.
Ingredients
- 0.25 cups extra-virgin olive oil
- 3 tablespoons Meyer lemon juice
- 1 tablespoon white balsamic vinegar
- 1 tablespoon freshly grated Parmesan cheese
- 1 small garlic clove
- 0.5 teaspoons Meyer lemon zest
- 0.25 teaspoons salt
- 0.13 teaspoons ground black pepper
Instructions
-
1
Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.
Nutrition Facts
Per serving
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