Meyer Lemon Cream Salad Dressing
Suzanne Goin of Lucques restaurant in West Hollywood calls this her “Creamsicle” combination. A little cream rounds out the lemon’s tang. Try it with Goin’s Lettuce Snap Pea Salad or any other favorite green salad.
How to Make It
Step 1
1
Put shallot, lemon juice, and 1/4 tsp. salt in a small bowl and let stand 5 minutes. Whisk in oil, then whisk in 1/2 tsp. more salt, 1/8 tsp. pepper, and the cream. Taste and add more salt and pepper if you like. Stir before using.
Step 2
2
Make ahead: Up to 3 days, chilled.
Ingredients
2 tablespoons finely diced shallot
1/4 cup Meyer lemon juice
About 3/4 tsp. kosher salt, divided
1/2 cup plus 2 tbsp. extra-virgin olive oil
About 1/8 tsp. pepper
1/3 cup heavy whipping cream
Directions
Step 1
1
Put shallot, lemon juice, and 1/4 tsp. salt in a small bowl and let stand 5 minutes. Whisk in oil, then whisk in 1/2 tsp. more salt, 1/8 tsp. pepper, and the cream. Taste and add more salt and pepper if you like. Stir before using.
Step 2
2
Make ahead: Up to 3 days, chilled.
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