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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“Vinaigrette still life” is stunning…the lighting is just perfect. I am in awe.
This vinaigrette sounds delightful. I always debate buying Meyer lemons when they happen to pop up in my grocery store (1-2X/year). But I’m never sure what I would do with them.
I love Meyer lemons! I’ve never made vinaigrette out of it. Keeping the recipe for the future. 🙂
The almond oil makes my mouth sing. I love the addition and this vinaigrette looks terrific.