Straightforward lemony dressing, with Meyers supplying wonderful floral notes and lower acid. This recipe has boundless uses.
INGREDIENTS:
2 tablespoons minced shallot Salt and pepper to taste 1/8th teaspoon fresh thyme, minced ¼ cup Meyer lemon juice, freshly squeezed 1 tablespoon champagne vinegar ½ to ¾ cup light flavored olive oilMETHOD:
Place the shallots in a large-ish non-reactive bowl. Sprinkle with the salt and pepper, then add the thyme, lemon juice, and vinegar. Allow flavors to marry 15-20 minutes.
Whisk in oil in a thin steady stream until dressing is emulsified.
Store in refrigerator until ready to use. Keeps for around 1 week, or a little more before flavor drops off.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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