This dressing was designed for the Radish Meyer Lemon Salad, but would go well with many other things. Perfect with shrimp or grilled swordfish, or grilled chicken or asparagus. Nice on fava beans too. If you want to keep this dressing for more than a couple days, strain it through a fine mesh strainer to remove the mint shreds which will discolor and start to taste swampy after a couple days.
INGREDIENTS:
¼ cup Meyer lemon juice, strained of seeds 1 tablespoon white balsamic vinegar Salt and pepper to taste 2-3 teaspoons agave syrup or sugar, to taste ¾ light flavored olive oil (Not a sharp Tuscan style, but something softer like a French or Spanish type), or grape seed oil 1 tablespoon fresh tender mint leaves, stacked and sliced into hair fine shreds from the tip to just before where the stem thickens
METHOD:
In a non-reactive bowl, mix the juice and vinegar with salt and pepper. Add in half the sweetener and whisk thoroughly to combine.
Slowly whisk in the oil in a thin stream to form an emulsion. When the dressing is thickened, taste for sweetness. Add more as needed. The dressing should be a balance of sweet-tart, leaning just towards sweet if used for the radish-lemon salad as the lemon adds some tart on its own.
When the sweetness is balanced, add in half the mint and whisk in. Wait 5-10 minutes for the flavors to marry. Taste to see if it has enough mint. If not, add half again and repeat the process. When mint is to your liking, store in the refrigerator until ready to use.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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