A week before Christmas, I was at my local grocery store when I came upon a small sack of Meyer Lemons. In my (almost) three years here in Portland, this was the first time I’d seen Meyer Lemons, let alone held one in my hand. I was so incredibly excited I started squealing, right there in the produce aisle! If you’ve never had a Meyer Lemon before, you don’t know what you’re missing. To lemon-lovers they are perfection. And for someone on a low-sodium diet, Meyer Lemons are GOLD.
Meyer Lemon season runs now through April. Until they’re gone, I’ll be savoring their tart sweetness every chance I get, daily if possible, and especially in this vinaigrette. This dressing is just so good, and so incredibly low in sodium, you may want to skip the salad and simply lick your bowl. My husband and I pour extra onto our plates when the greens are gone, and sop up the vinaigrette with bread or our fingers. I’m serious when I say it’s one of the best recipes EVER.
NOTE: If fat & calories are a concern, reduce the amount of oil in the recipe. Start with 1/2 cup and work from there, adding additional oil if desired. (With 1/2 cup oil, there are 100 calories per 2 T. serving and 9 g fat.)
Yields 1 1/2 cups dressing; twelve (2 Tablespoon) servings.
SODIUM CONTENT: 1 mg per 2 T. serving
1/2 c. fresh Meyer Lemon juice (about 2 1/2 Meyer lemons)
2 T. red wine vinegar
2 garlic cloves
1 T. Westbrae no-salt-added stoneground mustard (or equivalent)
1 T. dried Italian seasoning
2 T. honey
1 T. sugar
1 c. olive or vegetable oil
Combine all ingredients EXCEPT OIL in a food processor.
Pulse until garlic is minced and everything is combined.
On slow speed, add a thin stream of olive oil to the mixture. Continue blending until all oil has been added and dressing has emulsified.
Refrigerate leftover dressing in an airtight container.