Grilling a lemon just adds a certain je ne sais quoi to lemons where juice is going to be used. There is a certain smoky char that is faint but there, and the juice seems sweeter. This dressing was made for a salad with grilled zucchini and tomatoes and mint, so the bit of sweetness acts as a foil to the acid in the tomatoes and the slight bitterness of the squash.
INGREDIENTS:
1 large juicy lemon (Meyer preferred), halved at the equator, grilled until well developed grill marks show and the skin chars, squeezed for juice – you will need ¼ cup of lemon juice
Salt and pepper to taste
½ teaspoon fresh oregano leaves, either really small or larger ones, chopped with a really sharp knife
¾ cup fruity olive oil (Avoid the peppery and strong oils such as the Tuscan types)
A little agave nectar or sugar if needed
METHOD:
In a non-reactive bowl, whisk the lemon juice and seasonings together and allow flavors to marry 10 minutes.
Slowly drizzle in the oil, vigorously whisking all the while, until all the oil is used up or the dressing is fully emulsified, whichever happens first.
Taste the dressing and see if it is a little sharp or bitter. If so, add a little agave or sugar at a time and whisk in until you achieve balance of flavor.
Yield: About 1 cup
Source: Chef Andrew E Cohen
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