Sandwich Sunday

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Roasted Meyer Lemon Vinaigrette  //  

I’ve told you that I was a weird kid, right? Right.

Need another example? Ok, here’s another example.

Between the ages of – roughly – eight and twelve, I routinely snuck out of my bedroom, late at night, to watch Ron Popeil’s infomercials. That’s not a joke. I loved Ron Popeil. In fact, one of my greatest childhood triumphs was convincing my mom to purchase the Ronco Five-Teir Electric Food Dehydrator. I had worked her on that thing for weeks. It was sweet. I think we ended up using it twice.

I don’t know what it was about that guy, but Ron Popeil could have sold me anything. Liquid Flavor Injector? Yes. Solid Flavor Injector? Hell yes. I mean – who could have resisted a garlic and cranberry filled syringe? Maybe that was just me.

Anyway, as long as we’re talking about crap you shouldn’t ever purchase… Let’s talk about salad dressing.

Bottled salad dressing? Why buy such a thing?! Why limit yourself to a single type of dressing for the amount of time that it takes you to polish-off an entire bottle’s worth? That’s craziness!

This is about the most complicated vinaigrette recipe you’ll ever see – and it takes all of three minutes to make (minus oven time). Wait, oven time? For a salad dressing? Definitely. Roasting the Meyer lemons and garlic here makes them both super-sweet – perfect for a good, crunchy salad. Hell, pour it over grilled vegetables or slather it on some chicken as a marinade. Any way you use it, this stuff is delicious – and so, so simple. The things that make the most difference usually are.

Roasted Meyer Lemon Vinaigrette

Makes ~1/2 cup

  • 2 Meyer lemons – halved
  • 2 garlic cloves, unpeeled
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar (I use white balsamic so that the dressing stays light in color.)
  • 2-3 tablespoons good olive oil
  • salt & pepper, to taste
  1. Preheat the oven to 400 degrees.
  2. Place the halved lemons, cut side down, and the unpeeled garlic cloves in a small baking dish. Roast until the lemons just begin to brown ~25 minutes.
  3. Once cool enough to handle, squeeze the garlic out of its peel and mash into a paste. Add the garlic paste, the juice of the four lemon halves, vinegar, honey, and salt and pepper to a small prep bowl. Whisk in the olive oil.
  4. Drizzle over grilled vegetables, use as a marinade, or toss with a salad.
  5. Re-evaluate bottled salad dressings.

Dancing in the kitchen with Zeus to:

Posted by Chris on 10/1/12 in Sauces

1 Comment

  1. Karen

    Chris, your blog has been awesome to read and so much fun. Thanks for sharing these great ideas especially this one about salad dressing. I am one of those people who have several annoying bottles of dressing taking up residence in my fridge. Time to evict them!
    Peace out -

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