Make This:

Ojai Meyer Lemon Vinagrette

I'm throwing it back to my Ojai adventures today! I spent hours in the garden. It was, well, another era and definitely an adventure. But I must say, I did learn a lot about using what you grow in the garden.

We had citrus of every variety and lots of it. Meyer lemons were and still are such a treat. Cirtus-y and lemon-y but sweet too. So I concoted a super great vinagrette to use these in. Its still a go-to to this day. Here’s the reciepe:

 Ojai Meyer Lemon Vinaigrette

In a bowl or a jar, combine:

Zest from 1 lemon, Meyer preferably (they are sweet)

Juice from 1 lemon

3 tbl olive oil

1 tsp of your favorite vinegar ( I like a sweet balsamic)

A pinch of salt and some pepper to taste

1 garlic clove passed through a garlic press 

1 shallot finely minced ( I prefer the shallot) or both if you prefer

1 tsp mayo

1 tsp Dijon mustard

whisk 

This vinaigrette keeps refrigerated for at least three weeks. I use it up pretty fast, though, because it’s great on sliced avocado, chilled asparagus, peaches, and roasted Brussels sprouts—and yes, salad, too.

And in case you’re wondering, yes, I do miss it sometimes. But as with everything, when you're knee-deep in it, clarity is not always easy.

More adventures are in my future, I’m sure. In the meantime, you can find me at Blu Canoe. I’m there to share!

Stop by soon. xx K