Grilling a lemon just adds a certain je ne sais quoi to lemons where juice is going to be used. There is a certain smoky char that is faint but there, and the juice seems sweeter. This dressing was made for a salad with grilled zucchini and tomatoes and mint, so the bit of sweetness acts as a foil to the acid in the tomatoes and the slight bitterness of the squash.
INGREDIENTS:
1 large Meyer lemon, halved at the equator, grilled until well developed grill marks show and the skin shows some char, squeezed-you will need ¼ cup of lemon juice
1-2 cloves garlic in their jackets, grilled until they are soft
Salt and pepper to taste
¼ teaspoon fresh thyme leaves
¾ cup fruity olive oil (Avoid the peppery and strong oils such as the Tuscan types)
A little agave nectar or sugar if needed
METHOD:
In a blender or food processor, put the lemon juice, thyme, some salt and pepper, and peeled garlic together. Process until completely smooth.
Remove the center of the blender top or the center of the feed tube and with the motor on high, slowly drizzle in the oil until it is all in and the dressing is emulsified.
Taste the dressing and see if it is a little sharp or bitter. If so, add a little agave or sugar at a time and process each time until you achieve balance of flavor.
Yield: About 1 cup
Source: Chef Andrew E Cohen
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