YieldsMakes about 1/4 cup (for about 10 cups salad, serving 8)
AuthorTodd Porter and Diane Cu,
Todd Porter and Diane Cu from Costa Mesa, California, like to use this dressing with red oak leaf, mizuna, and arugula. They often toss in nuts and blue cheese.

How to Make It

Step 1
1

Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.

Step 2
2

Make ahead: Up to 1 week, chilled.

Step 3
3

Note: Nutritional analysis is per 1 1/2-tsp. serving Vinaigrette.

Ingredients

  Zest of 1 Meyer lemon
 2 tablespoons Meyer lemon juice (from about 1 large lemon)
 2 tablespoons extra-virgin olive oil
  About 1/4 tsp. fine sea salt
 1 teaspoon balsamic vinegar
 1 teaspoon mayonnaise
 1/2 teaspoon sugar
 1 garlic clove, minced

Directions

Step 1
1

Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.

Step 2
2

Make ahead: Up to 1 week, chilled.

Step 3
3

Note: Nutritional analysis is per 1 1/2-tsp. serving Vinaigrette.

Meyer Lemon Vinaigrette