Meyer Lemon and Tarragon Vinaigrette... Recipe
While everyone around me is busy squirting lemon juice onto their salads, to try to make it through another week of dieting, and then pretending that it tastes divine, I've resisted - both dieting and lemon juice on my salads. Yes, yes, yes, I WAS going to start a diet on the 1st, but then I had to move the start day to the 3rd, after the wedding reception that I helped cater because how could I make food for someone and NOT taste it? On January 3rd I was all prepared with bags of lettuce, carrot and celery sticks and ice chips for dessert but then I realized that ONE day of dieting would not be so good...I was leaving on the 4th to go visit Baby Max...so better to wait until I got home to begin my diet...good thinking, no? I managed to postpone D-day until today, and now I've got no excuse. I have lettuce, veggies, and not a drop of cream in my fridge...but don't feel too sad for me, I'll still have dessert each and every day...I'll be feasting upon this:
Baby Max was so much fun - just seeing his little face makes me forget everything, including the chocolate eclair recipe I've been wanting to try...He loves his new alphabet floor mat - loves to say his letters! He loves his great-grammy to rock him and there is no one on the face of the Earth that can beat his I-pod skills! He can turn the thing on, scroll to his apps, and play games...he's a genius - and a happy one at that!
Meyer lemons are not bright yellow - they're more gold, like the color of egg yolks and their skin is very thin. They have a wonderful fragrance and they are much more sweet than Eureka lemons...kind of like a cross between a lemon and a Mandarin orange. This recipe makes a thin vinaigrette, with just the right amount of saltiness and tang. If you like tarragon you'll love this - it's not over-powering - just a subtle hint - enough to make your lettuce come to life and seem like REAL FOOD!
- Meyer Lemon Vinaigrette - Adapted from Pacific Magazine
- 1 clove garlic, minced (about 1 teaspoon)
- 3/4 teaspoon sea salt, plus extra for seasoning
- 1/3 cup freshly squeezed Meyer lemon juice
- 2 teaspoons dried tarragon (or 1 tablespoon fresh, chopped)
- 1 teaspoon mild-flavored honey
- 1/4 teaspoon white pepper, plus extra for seasoning
- 1/4 cup extra-virgin olive oil
- 1/4 cup canola oil
In a small bowl combine the garlic and salt. Whisk in the lemon juice, tarragon, honey and pepper until the honey dissolves. Then slowly whisk in the oils. Taste and season with additional salt and white pepper if needed. Use immediately or cover and refrigerate. Bring to room temperature and whisk just before serving. This is also good as a marinade over chicken. Makes about 3/4 cup.
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." ~ Julia Child
One year ago today: Ensalata-Pizza
Two years ago today: Pizza Al Funghi - Mushroom Pizza