Meyer Lemon Vinaigrette

 

A cross between a lemon and an orange, Meyer lemons deliver sweeter flavor and less acidity than standard lemons.

There was an abundance of Meyer lemons at the farmers’ market this week. These lovely winter citrus fruits have been trendy for a few years, and now you can find them in some supermarkets. The skin ranges from vivid yellow to orange-tinged. That’s because they’re a cross between a lemon and an orange, so they are rounder and less acidic than a standard lemon. The juice is sweet and delicate, while the rind has a mellow quality that works nicely in baked goods. They’ll keep in the fridge for up to 2 weeks, but you’ll probably use them long before that.

I picked up several Meyers and used them to make this simple vinaigrette.

 

Meyer lemon juice has a delicate quality, so you don’t want to use an overly fruity or peppery olive oil. That’s also why there’s no mustard in this vinaigrette–I didn’t want the condiment to overwhelm the lemon. With these proportions, it emulsifies just fine. Use the dressing on salads or drizzled over grilled fish. If you plan to use the rind in another recipe, go ahead and grate or peel the rind before juicing the fruit.

1/3 cup mild-tasting extra-virgin olive oil

3 tablespoons fresh Meyer lemon juice

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1. Combine all the ingredients in a small bowl. Stir with a whisk. Yield: about 1/2 cup.