Description
When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, 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
- ¼ cup extra-virgin olive oil
- 3 tablespoons Meyer lemon juice
- 1 tablespoon white balsamic vinegar
- 1 tablespoon freshly grated Parmesan cheese
- 1 small garlic clove
- ½ teaspoon Meyer lemon zest
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- 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.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 4