For some reason this seems to be the first year I’ve completely embraced citrus fruits. I think the biggest factor is that I can finally find the “good stuff”. For me that means blood oranges, cara cara oranges and meyer lemons.
In the past they’ve all be hard to come by. So now the boys and I might be a little addicted, especially to blood oranges.
But let’s not forget the meyer lemons. Yes, they are perfect for cocktails. That is usually my first choice!
Meyer lemons also make a fantastic vinaigrette. It’s perfect on any type of salad, whether vegetable laden or topped with chicken.
Even better is a salad topped with salmon. Lemon and salmon just go so well together. You could even add some chopped fresh herbs to the dressing to take it up a notch. Dill and salmon and lemon, hello dinner!
Meyer Lemon Vinaigrette
2 garlic cloves
1/2 tsp. kosher salt
1/2 c. freshly squeezed meyer lemon juice
1 c. good quality olive oil
1 tsp. dijon mustard
1-2 Tbs. honey, to taste
Mash together the garlic cloves and salt to form a garlic paste (a cutting board and knife works well or mortar and pestle). Place all ingredients in a jar, cover and shake to emulsify.
Yields: About 1 1/2 cups