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Easy Meyer Lemon Vinaigrette (Vegan Friendly)

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“When we spotted this recipe in the February 2011 issue of Sunset we knew it had to be good. I prepared two versions: one with dark aged balsamic and the second with white balsamic. For a vegan version, skip the mayonnaise or use an egg-free mayonnaise. It was suggested to try the dressing on greens such as oak leaf, mizuna and/or arugula. My husband and I enjoyed it on all three and it was especially tasty on zippy arugula! I would skip the garlic depending on your main dish and/or other items on the menu.”
READY IN:
10mins
YIELD:
1/4 cup
UNITS:
US

Ingredients Nutrition

  • 1 meyer lemon, zest of
  • 2 tablespoons meyer lemon juice (approximately 1 large lemon)
  • 2 tablespoons extra virgin olive oil
  • 14 teaspoon fine sea salt, to taste
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon mayonnaise (I'm sure plain yogurt, milk or cream, creme fraiche, sour cream, etc. would do if you're in a bind)
  • 12 teaspoon sugar
  • 1 small garlic clove, finely minced

Directions

  1. In a non-reactive bowl whisk the ingredients together until smooth.
  2. Vinaigrettes taste better if they are prepared at least 1 hour in advance of serving.

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