Radish And Herb Salad With Meyer Lemon Dressing Recipes

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MEYER LEMON VINAIGRETTE

When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 8



Meyer Lemon Vinaigrette image

Steps:

  • Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g

¼ cup extra-virgin olive oil
3 tablespoons Meyer lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove
½ teaspoon Meyer lemon zest
¼ teaspoon salt
⅛ teaspoon ground black pepper

HERB AND RADISH SALAD WITH FETA AND WALNUTS

This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.

Provided by Samin Nosrat

Categories     dinner, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12



Herb and Radish Salad With Feta and Walnuts image

Steps:

  • Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
  • Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
  • In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
  • Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
  • Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 2 grams

1 cup walnuts
2 bunches small radishes, trimmed (about 15 radishes)
3 Persian cucumbers, ends trimmed
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
Salt and ground black pepper
3 ounces sheep's milk feta cheese, crumbled (preferably French feta)
1/2 cup chives cut into 1-inch pieces (about 1 bunch)
1 cup loosely packed cilantro leaves and tender stems (about 1 bunch)
1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
1/2 cup loosely packed mint leaves (about 1 small bunch)
2 sprigs tarragon, leaves stripped

CREAMY MEYER LEMON DRESSING

This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, condiments

Time 20m

Yield 1 1/3 cups

Number Of Ingredients 7



Creamy Meyer Lemon Dressing image

Steps:

  • Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 40 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 145 milligrams, Sugar 2 grams

2 tablespoons finely diced shallot
1/8 to 1/4 teaspoon kosher salt, to taste
1/4 cup freshly squeezed Meyer lemon juice
Freshly ground pepper
1/2 cup extra virgin olive oil plus 1 to 2 tablespoons for thinning out, if desired
1/4 cup buttermilk or plain yogurt
1 tablespoon lemon-scented olive oil optional

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