Monday, January 19, 2015

When Life Throws You Meyer Lemons...

...Make a Delicious Vinaigrette!

 Meyer Lemons

Meyer lemon (Citrus x meyeri) is a citrus fruit native to China. First identified in 1908 by an American explorer Frank N. Meyer, the fruit is believed to be a result of crossing ordinary lemons with Mandarin oranges. Meyer lemons are sweeter and more fragrant that ordinary lemons. Now is the time to get creative since they are in season between December and May.

~ Meyer Lemon Vinaigrette ~

Ingredients:
  • freshly pressed juice of two Meyer lemons (about 1/4 cup)
  • 1/3 cup virgin olive oil
  • 1 tsp Meyer lemon zest
  • 2 tsp mild raw honey
  • 1/3 tsp Celtic sea salt
  • 1/3 tsp ground dried flowers (optional)
  • freshly ground black pepper

 Meyer Lemon Vinaigrette

Method:
  • Whisk all ingredients into a velvety smooth vinaigrette. 
  • Adjust the taste to your personal liking and use to dress your favorite salad. Enjoy in good company!

This is a basic Meyer lemon vinaigrette that can be used to make variety of dressings. You can add a teaspoon of mustard and some chopped dill; or skip the raw honey and mix in some raw milk yoghurt, crushed garlic, oregano and thyme to make a Mediterranean-inspired dressing or dip.

 Winter Cabbage Salad with Meyer Lemon Vinaigrette

I used this incredibly fragrant vinaigrette on a winter cabbage salad that I made out of chopped Savoy cabbage, purple cabbage and shredded jicama. (If you cannot lay your hands on jicama you can use kohlrabi or a snow pear.) I also added micro-greens and some fresh dill to my salad. The result was quite amazing. A simple winter cabbage salad was completely transformed by this refreshing dressing. It almost felt like summer...

In radiant health - passionately raw - Dominique


Dominique Allmon©2015

         
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