Meyer Lemon Balsamic Vinaigrette [HMC]

Another good all-purpose salad dressing that comes together quickly and lasts for a week in the fridge. I love Meyer lemons because, relative to other lemons, they're quite sweet. If you don't have a few Meyers hanging around, use a combination of regular lemon juice and orange juice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the balsamic vinegar, lemon zest, lemon juice, salt, and pepper in a small bowl and stir to combine. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth. Transfer to a small container with a fitted lid and shake well.

Step 2

Add the salt with the acid but *prior* to adding the oil. The reason? The acid breaks down the salt, allowing it to do its job as a flavor carrier.

Step 3

The Meyer lemon is milder and sweetener tasting than most store-bought lemons. If you don't have Meyer lemons, use 2 tablespoons of lemon juice combined with 2 tablespoons of freshly squeezed tangerine or orange juice. As for the zest, regular lemon zest is an acceptable substitute.

Step 4

Store in an airtight container in the refrigerator for up to 5 days. Calories: 129 per serving.