Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh Italian parsley
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary leaves
2 teaspoons fresh thyme leaves
½ teaspoon fresh Meyer lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.
Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine with this week’s raspberries for an easy and elegant dessert!
1½ cups sugar
4 whole eggs, beaten lightly
4 additional egg yolks, beaten lightly
⅔ cup fresh lime juice
⅓ cup fresh Meyer lemon juice
3 tablespoons freshly grated Meyer lemon zest
2 tablespoons freshly grated lime zest
2 sticks (1 cup) unsalted butter, cut into small pieces
1. In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved.
2. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F on a candy thermometer, and transfer it to glass jars. The curd will keep, covered and chilled, for up to 2 weeks.
Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
1 shallot, peeled and minced
¾ cup mayonnaise
2 tablespoons fresh Meyer lemon juice
1 clove garlic, peeled and minced
1½ teaspoons Dijon mustard
1. Process all ingredients in a blender until smooth; transfer to a small bowl. Cover and chill at least 30 minutes or up to 3 days.
Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
3-4 red spring onions
3 small lemons
2 garlic cloves, skins on
2 tablespoons olive oil
4 tablespoons parsley, chopped
1. Cut off the roots of the onions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the scallions, lemon slices, and garlic with the oil, salt and pepper.
2. Grill until charred on all sides, being careful not to burn the garlic. Let cool in a bowl.
3. Peel the garlic and mince. Finely chop the lemons and onions. Mix everything together with the parsley. Add salt if desired.