A basic lemon vinaigrette is standard in our household but we just discovered a way to make it even better: grilling the lemon! Try this with Meyer lemons, regular lemons, or other citrus for a sweeter, more concentrated flavor. We came across this tip in a recent post at Sunset's One-Block Diet blog and then found similar examples at Food & Wine and Food52. We just use our grill pan but you can, of course, use an outdoor grill or even a broiler. Halve the citrus, grill or broil until charred (you can also add sugar to enhance caramelization), squeeze the juice, and whisk with olive oil and salt ... that is, if you can stop yourself from eating the citrus first! When we tried this with Meyer lemons, it took some serious willpower not to devour the sweet, smoky fruit on the spot.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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