Lemon Meyer Dressing

I know I shouldn’t use bottle dressing, but its SO EASY!! Thus, making a salad with wonderful Dirty Girl tomatoes and cucumbers from Monterey Market in Berkeley I thought, “Hell no!” I grabbed  Alice Water’s, The Art of Simple Food II and started looking. Of course my  Meyer lemon tree didn’t have any lemons ripe enough yet, so I used a regular lemon.

close up photo of sliced yellow lemon on white surface
Photo by Lukas on Pexels.com


1 tablespoon Meyer Lemon Juice

1 tablespoon white wine vinegar ( I didn’t have any and used white rice vinegar)

zest of 1 Meyer Lemon

Salt (to taste)

Fresh Ground black pepper to taste

3 tablespoons extra-virgin- olive oil ( I used my  lemon flavored olive oil a friend gave me) 3 tablespoons heavy cream ( I never have cream and used greek yogurt)

After whisking, the dressing was to tart for me. I added sugar. I know one should stay away from sugar, but it was so good!! My dressing was watery and I think if I would have added more yogurt it would have been thicker. I was afraid I would ruin the  most perfect dressing I’ve made in years. Thanks to The Art of Simple Food II. I love this book. Not only does she great recipes, but she talks about planting and harvesting her garden.  Sure, my dressing was to thin, but thanks to this book I finally got the nerve to make my own dressing and will continue.


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