Niçoise Vinaigrette

Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.

Ingredients:
1 lemon, zested and juiced (at least 2 tablespoons)
½ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely minced shallots
1 cup excellent olive oil

Method:
1. Combine lemon zest, juice, mustard and shallots in a small bowl. Slowly drizzle in olive oil, whisking until all ingredients are combined and dressing is smooth. Season with salt and pepper.

Preserved Lemon Vinaigrette

Fantastic drizzled over salad greens!

Ingredients:
Lemon rind of one preserved lemon
2 cloves garlic, grated
⅓ cup lemon juice
1 tablespoon honey
¼ cup white balsamic vinegar
1 cup high-quality extra-virgin olive oil
Fresh ground pepper

Method:
1. Remove one preserved lemon from the jar and rinse it under the cold water tap. Pat dry with a paper towel.

2. Place the lemon on a cutting board and cut it into quarters. With a teaspoon scrape the flesh from each section of the lemon. (Return the scraped flesh to the jar of lemons for future use.) Cut the lemon rind into smaller pieces and place in the blender/processor.

3. Add the grated garlic, lemon juice, honey and the white balsamic vinegar. Process for 1 minute. Drizzle the oil into the processor and blend the mixture for another 1-2 minutes, until smooth and creamy.

4. Taste and season with a pinch of pepper. Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed

Italian Parsley-Caper Vinaigrette

This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or salad greens!

Ingredients:
2 tablespoons plus 1 teaspoon balsamic vinegar
⅓ cup golden raisins
3 garlic cloves, peeled
4 tablespoons capers, rinsed and drained
1 cup lightly packed Italian parsley leaves
⅓ cup olive oil
Sea salt

Method:
1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.

2. Place the garlic in the bowl of a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and pulse until you have a coarse paste. Add the parsley and pulse again until completely chopped.

3. Add in the raisins and vinegar and pulse until the mixture is blended, but still slightly coarse. Transfer to a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed.

Preserved Meyer Lemons

Toss these preserved beauties with roasted fingerling potatoes, or whisk the pulp into a salad dressing or a Bloody Mary.

Ingredients:
6 Meyer lemons
⅓ cup kosher salt
⅔ cup fresh lemon juice

Method:
1. Scrub lemons and dry well. Quarter lemons lengthwise.

2. Toss the lemon wedges with the salt in a bowl and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press the lemons to fit. Add lemon juice and any remaining salt that might be left in the bowl. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to the refrigerator for 3 weeks or until rinds are soft. Rinse before using.

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