Currently viewing the tag: "Meyer lemon"
Use this as a salad dressing for slaw, or on shellfish. It is also great on shaved fennel salads.
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Paper thin slices are key to success with this salad, so use your sharpest knife for the lemons and a Ben-Riner or mandolin for the radishes. If you do not have Meyer lemons, Eurekas will work if they are ripe, so look for deep yellow and fragrant ones.
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Tagged with: arugula • butter lettuce • lemon • Meyer lemon • mizuna • oak leaf lettuce • radishes • red radishes • salad • vegetarian • vinaigrette
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.
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This basic dressing uses lemon juice bolstered with a little rice vinegar for acid. The vinegar adds balance to the lemon juice, which can sometimes be harsh, especially when combined with a sharp Tuscan style extra-virgin olive oil. If your lemons are really tart, you could use all lemon juice. You can also use water to lower the acidity if you do not want to use a vinegar.
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Here is a variation of the beet and kale salad. Using a mandolin for this is ideal, but a grater could be used, although the beets will bleed and the apples will break down more rapidly.
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Tagged with: apples • beets • carrots • Granny Smith apples • kale • lemon • Meyer lemon • Red Ace Beets • salad • scotch kale • slaw
This dish is based on something from, I think, a Pierre Franey book a roomie had 30 or more years ago. I am not a huge fan of mayo on sandwiches, but I do love to use it as part of other things like dressing or this lovely golden glaze for fish. Really, there is only a little mayo per person, so it is not such a bad thing, and it glazes beautifully under the broiler. This dish can be prepped and cooked in the amount of time it takes to cook a pot of rice, and is a great way to show off the unique flavor of dill.
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These appear in many Moroccan and Middle Eastern dishes, as well as elsewhere. They add a lemony tartness and imbue dishes with lemon fragrance as well, but they are subtler. Typically, only the skin is used with the pulp being discarded. Some preparations call for pureeing the skin, which adds a silkiness to the dish.
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Not sure what to call this. Not quite a sauce, not quite a salad. I guess I’d call it a condiment or topping, which is how this came to life. I had a bunch of Meyer lemons to use up, and was looking for something to top some grilled fish with, and stumbled onto this idea. This won’t really work with other lemons as they are too sour and the rind is usually too thick. Look for Meyers with the thinnest skin, or cut back a little on the amount of lemon you use. Try this on grilled fish or chicken, pan seared scallops, or toss with boiled shrimp. Goes well with broccoli and pasta, too. You will want to use a very sharp knife for this recipe!
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My take on a classic. I think the lemon brightens the dish considerably. Yeah, I know, the dish has cream, but if you consider that you are only eating a couple tablespoons at a time, and it is on vegetables, it really isn’t so much. Reducing cream for the sauce is quicker than making a roux for béchamel, and doesn’t use any butter, so you come out ahead I’d say. This cream sauce would go brilliantly with peas.
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I like my tabbouleh good and green. I use a lot of mint if I have it, or I just use flat leaf parsley if I don’t. If tomatoes are in season, I use them as well. If not, well-I just don’t use them, but only use good tomatoes as there is nowhere for a lousy tomato to hide here. I find tabbouleh a great way to use up the lemons on my Meyer lemon tree when it goes into overdrive, and tabbouleh keeps for a couple days so it helps when I need something fast. Look for bulghur in bulk bins instead of boxes. It is usually fresher and tends to be a slightly larger grain which I prefer.
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Tagged with: green onions • Italian parsley • lemon • Meyer lemon • parsley • scallions • vegan • vegetarian
I was in the mood for salad, but wanted something a little creamer than the usual vinaigrette. I also wanted something a little light as I was dressing baby greens. My Meyer lemon tree had just given me an abundance of fruit also, so all these things were playing in my mind as I opened the refrigerator. Here is the result.
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