meyer lemon almond vinaigrette
Here’s a delightful vinaigrette recipe. Great with greens, fish, and roasted cauliflower too.
- 1/4 c. blanched slivered almonds, lightly toasted
- grated zest from one medium meyer lemon
- juice from one medium meyer lemon
- 1 T. seasoned rice wine vinegar
- 1 clove garlic, minced
- 1/4 c. almond oil
- 1/4 c. fruity olive oil
- 1/4 t. sea salt (or to taste)
Rough chop the almonds. Mix almonds, zest, juice, vinegar, garlic, and salt in a bowl. Gradually whisk oils into the mixture.
(steelhead trout)
(love those crispy bits)
(vinaigrette still life)
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Wow, this is stunning. I must try this if I can manage to score some more meyers. And steelhead, you are killing me with this post. So inspired.
This is so elegant! I want it on salad, tofu, anything!
This vinaigrette looks delicious! I’m a fan of lemony dressings!
This looks delicious! I don’t have almond oil, but I do have hazelnut–do you think it would work with that?
Sure Cucina 49! Why not try it with toasted hazelnuts?
LL
P.S. Please let me know how it goes.
I love a good versatile vinaigrette!