Sunday, February 19, 2012

Meyer Lemon and Honey Vinaigrette


I have a pet peeve when I'm out to dinner. I ha-ha-hate ordering a wonderful steak only to have it served with a lackluster vegetable accompaniment. I think a fresh, simple salad is a great compliment to beef. Done right, it's quick, cheap and flavorful. I served this salad with a beef tenderloin and it was just perfect. The Meyer lemon, radishes and baby greens came from my garden. The tomatoes were store-bought.

     For a decadent meal, serve this dressing on a salad, as well as the two previous dishes presented on this blog (Lobster Bisque and Beef Tenderloin). You will be in some kind crazy good food coma.

Meyer Lemon and Honey Vinaigrette

Ingredients
4 tablespoons Meyer lemon juice
6 tablespoons Pinot Grigio wine vinegar
2 tablespoons organic honey
2 tablespoons minced shallot
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Directions
1. Whisk together the oil, lemon juice and vinegar to begin the emulsifying process.

2. Drizzle in the honey and continue to whisk.

3. Add the shallot, salt and pepper, whisk and taste.

4. Dress the salad, making sure they are as dry as possible. (Wet greens will repel the dressing.)

Notes
Here's a bit of trivia: Meyer lemons originated in China, and were brought to the United States by a US Dept. of Agriculture employee with a last name of Meyer in 1908. They were popularized by Alice Waters and Martha Stewart.



2 comments:

  1. This will brighten up anything that is dressed with it. It really sounds delicious. I am new to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

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    1. Thank you so much for dropping by, Mary. :)

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