This Meyer lemon oregano vinaigrette is equally delicious in a Greek salad or Italian chopped salad. It’s bright and perfectly balanced, with a mellow acidity and light sweetness. Chopped fresh oregano adds an herby note, that’s perfect tossed in any salad you put together.
My favorite Italian restaurant in my hometown of Fort Lauderdale, Florida is Heritage. Located in the trendy Flagler Village neighborhood, Heritage is a small, high energy chef-owned operation. It’s known for it’s wood-fired pizzas, fresh pastas, razor clams and other elevated small plates. The Italian chopped salad on the menu is piled high with romaine, iceberg and radicchio lettuces, oven roasted tomatoes, cubes of mortadella, slices of provolone and other goodies. I love the delicious dressing, described on the menu as a “lemon oregano vinaigrette.” I couldn’t tease any details from my reluctant waiter on the specific ingredients of the dressing. But this Meyer lemon oregano vinaigrette comes damn close!
You will love this Meyer lemon oregano vinaigrette. Make a batch or, better yet, a double batch and keep it in the refrigerator to use in salads all week long. A green salad with sliced tomatoes and this dressing would be a perfect accompaniment to Grilled Eggplant Parmesan or Ciambotta (Italian Vegetable Stew).
Ingredients
Meyer lemons
Meyer lemons are a variety of citrus fruit that are sweeter and less acidic than regular lemons, with a thin, fragrant skin. They are a cross between a lemon and a mandarin orange and have a unique flavor that is prized in cooking and baking. They are also highly sought after for their essential oil, which has a distinctive aroma.
Like other citrus, Meyer lemons are believed to have a number of health benefits. Some of these benefits include:
- High Vitamin C content: Meyer lemons are a good source of Vitamin C, which is important for maintaining a strong immune system.
- Antioxidant properties: Meyer lemons contain antioxidants that can help protect against oxidative stress and damage.
- Digestive Health: Meyer lemons can help improve digestive health by promoting healthy digestion and reducing symptoms of indigestion.
- Weight management: The high fiber content in Meyer lemons can help regulate appetite, promoting feelings of fullness and potentially leading to weight loss.
- Anticancer properties: Some preliminary research suggests that compounds in Meyer lemons may have anticancer properties.
It’s important to note that more research is needed to fully understand the health benefits of Meyer lemons and how they compare to other types of citrus fruit.
Other ingredients
- fresh oregano
- agave nectar
- Dijon mustard
- sea salt
- black pepper
- extra virgin olive oil
See recipe card for quantities.
Instructions
Using a fine grater, such as a Microplane citrus zester, zest the lemon. Place the zest in a small prep bowl. Then juice the lemon into the same bowl.
Remove the oregano leaves from the stems, mince the leaves and add to the bowl along with the agave nectar, Dijon mustard, sea salt and pepper. Whisk to combine. Add the olive oil in a steady stream, whisking continuously until emulsified.
Equipment
A Microplane citrus zester is a must in any kitchen. Use it to effortlessly zest citrus of all kinds. Microplane designs the blade with a specific tooth set that takes the flavorful rind directly off the citrus fruit, while leaving behind the bitter white pith. In addition to citrus, you can use the zester to grate ginger and garlic or to grind hard spices like cinnamon and nutmeg.
Storage
Meyer lemon oregano vinaigrette can last in the refrigerator for about 1-2 weeks, but it’s best to consume it within a week for optimal taste and freshness. Be sure to store it in an airtight container and give it a good shake or stir before using, as the ingredients may separate over time. Do not freeze.
FAQ
A basic vinaigrette is made of oil, an acid such as vinegar or lemon juice, salt, and pepper. Some variations may also include additional ingredients such as mustard, garlic, honey, or herbs to add flavor. The ingredients are typically mixed together in a ratio of 3 parts oil to 1 part acid. In this Meyer lemon oregano vinaigrette, we have closer to a 2 part oil to 1 part acid ratio. This is because of the relatively low acidity of Meyer lemons, compared with regular lemons or vinegars.
Meyer Lemon Oregano Vinaigrette
Equipment
- citrus juicer
- whisk
Ingredients
- 1 Meyer lemon
- 1 teaspoon fresh oregano, can substitute ½ teaspoon of dried
- 1 teaspoon agave nectar
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- Using a fine grater, such as a Microplane citrus grater, zest the lemon. Place the zest in a small prep bowl. Then juice the lemon into the same bowl.
- Remove the oregano leaves from the stems, mince the leaves and add to the bowl along with the agave nectar, Dijon mustard, sea salt and pepper. Whisk to combine. Add the olive oil in a steady stream, whisking continuously until emulsified.
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