Creamy Meyer Lemon Dressing

By Martha Rose Shulman

Creamy Meyer Lemon Dressing
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(335)
Comments
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This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.

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Ingredients

Yield:1⅓ cups
  • 2tablespoons finely diced shallot
  • ⅛ to ¼teaspoon kosher salt, to taste
  • ¼cup freshly squeezed Meyer lemon juice
  • Freshly ground pepper
  • ½cup extra virgin olive oil plus 1 to 2 tablespoons for thinning out, if desired
  • ¼cup buttermilk or plain yogurt
  • 1tablespoon lemon-scented olive oil optional
Ingredient Substitution Guide
Nutritional analysis per serving (10.666666666666666 servings)

124 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 36 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.

Tip
  • Advance preparation: This dressing is best used shortly after making it, as the lemon juice and the shallot will not taste as bright after a few hours.

Ratings

4 out of 5
335 user ratings
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Comments

DNcgo

Add grated lemon zest (organic lemon or one well-scrubbed to eliminate any wax) to taste. Really boosts the flavor and takes the place of lemon-scented oil.

A.T. Long

I served this dressing on a red onion and avocado salad, which I usually just drizzle with olive oil, salt, and pepper. It was perfect.

Nancy L

Bland. Not worth buying the buttermilk for. I can see why she suggested lemon scented olive oil as an option. Lemon zest would have helped. I used the leftover the next day and I didn't taste any difference from when it was freshly made, so I think could be made more than a few hours ahead.

john

What’s the reason for soaking shallots in cold water ? So they don’t soak up flavor I assume … ?

JLGallagher

Read the recipe. Realized I had only lemon, yogurt, olive oil and dried herbs. Made a different dressing. It was good. I’ll try this one another time.

diane

Blah and thin.

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