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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Todd Porter and Diane Cu from Costa Mesa, California, like to use this dressing with red oak leaf, mizuna, and arugula. They often toss in nuts and blue cheese. Ingredients:
zest of 1 meyer lemon |
2 tablespoons meyer lemon juice (from about 1 large lemon) |
2 tablespoons extra-virgin olive oil |
about 1/4 tsp. fine sea salt |
1 teaspoon balsamic vinegar |
1 teaspoon mayonnaise |
1/2 teaspoon sugar |
1 garlic clove, minced |
Directions:
1. Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.
2. Make ahead: Up to 1 week, chilled.
3. Note: Nutritional analysis is per 1 1/2-tsp. serving Vinaigrette.
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