Meyer Lemon and Basil Dressing
Servings
4Serving size
3 tablespoons
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied and keeps well for about 3 days in the refrigerator.
Ingredients
| 1 spray Spray olive oil |
| 3 Large Shallots, raw (sliced) |
| 2 Tbsp. Olive oil |
| 1/2 tsp. Lemon zest (Meyer lemons) |
| 1 lemon yields Lemon juice (Meyer lemons)(juiced) |
| 6 Tbsp Water |
| 1/4 tsp. Salt |
| 8 leaves Fresh basil |
Instructions
Place a small sauté pan over medium heat. Spray lightly with olive oil and add the shallots. Cook slowly for about ten minutes until the shallots are soft. Don't let the shallots burn but keep the heat high enough to let them brown slightly.
Let the shallots cool for a few minutes and place in a mini-chopper or blender. Add the olive oil, Meyer lemon zest and juice, water and salt. Process until smooth. Add the basil and process until smooth.
Chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Basil and lemon really are made for each other and using the Meyer lemon gives this dressing a lighter, slightly sweet flavor. If Meyer lemons aren’t in season, you can use regular lemons and add about a half teaspoon of honey to this dressing to mimic that sweeter flavor.