Try This: Grilled Lemon Vinaigrette

Emily Han
Emily Han
Emily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of Wild Drinks & Cocktails and co-author of Wild Remedies. For recipes and classes, check out her personal site.
Follow
published Feb 14, 2011
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

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.

Recipes:
• Grilling Meyer lemons for spinach salad (Sunset)
• Grilled Lemon Vinaigrette (Food & Wine)
• Caramelized Citrus Vinaigrette (Food 52)

Related: Can You Suggest Some Great Homemade Salad Dressings?

(Image: Emily Ho)

Filed in:
Grilling
Tips & Techniques
Ingredient
Cooking Methods