Lemon and thyme vinaigrette

img_1317I’ve waited months for the day when my single lemon could be picked and used for a something that would showcase it. It was a big disappointment when only one lemon formed on our Meyer lemon tree last summer. The first and only other harvest from it yielded 20 lemons. But I think we’ve figured it out now. Even though it’s self-pollinating, it still needs something to spread the pollen around in the absence of any insects, so we try to remember to check it every couple of days and use a little paintbrush to do the job. It is absolutely covered in flowers that smell heavenly. It’s the first thing you smell when you come in our front door. Lemons or not, it’s worth keeping for that.

This winter in Seattle we used blood oranges to make a simple citrus vinaigrette very similar to this. My daughter hid it in the back of the fridge so nobody else would finish it. I made sourdough several times while staying with her, and she just cut off chunks of bread to dip in the dressing. It’s good on salads or vegetables, crusty bread, pasta salads, couscous salads, as a dip for antipasto or crudités…your imagination is the only limit. I used sherry vinegar, but other vinegars from white wine, champagne, or rice would also work. Let the flavors blend for a day before using.

– Joan, 31 May 2019

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Lemon and thyme vinaigrette

  • zest and juice from 1 lemon (I got 1 tablespoon of juice)
  • 2 tablespoons fresh chives, mincedimg_1310
  • 1-2 tablespoons fresh thyme leaves
  • 1 tablespoon honey, slightly warmed
  • 1½ tablespoons sherry vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup extra virgin olive oil

Place all of the ingredients in a glass jar with a lid and shake vigorously to blend. Refrigerate for 24 hours to let the flavors blend. Warm to room temperature and stir before using.

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