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Recipe: Lemon Dressing

Friday, February 15, 2013
(Published in print: Saturday, February 16, 2013)

Makes 1 cup

If you can’t find Meyer lemons (they’re in season right now) substitute 3 tablespoons of fresh lemon juice and 1 tablespoon orange juice.

½ cup olive oil

¼ cup fresh Meyer lemon juice

¼ cup grated Parmesan

1 tablespoon mayonnaise

2 teaspoons minced garlic

Salt and freshly ground pepper

In a small bowl combine the olive oil, lemon juice, Parmesan, mayonnaise and garlic. Whisk together, taste for seasoning. The dressing may be made ahead and refrigerated up to 1 week. Bring to room temperature before using.

Adapted from a recipe provided by Vicky Murphy, Inland Seafood

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