Meyer lemon recipes are so lovely, and this Meyer Lemon-Basil Salad Dressing will add a splash of aromatic, fresh flavors to your greens. It’s sweet and tart and elevates salads to another level. A lot was cooking in my kitchen this weekend, and the first thing I’m excited to share with you is a super quick salad dressing recipe!
Remember when we made My Mom’s Meyer Lemonade a week or so ago? I know, how could you forget, right? 😉 It’s delicious!
I’ve always loved Meyer lemons with their slightly more sweet, and less sour flavor than most other lemons. They also have a much thinner skin than other lemons, which seems to make them juicier and provide more fruit.
They are the main ingredient in this Meyer Lemon-Basil Salad Dressing, and it wouldn’t be as good with regular lemons. I love using salad dressings like this one for marinades also — imagine marinating chicken or fish is this? Delicious!
Do you have a Meyer lemon tree? Does your neighbor? Meyer lemon recipes are the best!
A few more Meyer lemon recipes to inspire you:
- Fried Meyer Lemon Caesar Salad
- Whipped Meyer Lemon-Vanilla Butter
- Meyer Lemon Thyme Spaghetti
- Meyer Lemon Vanilla Hot Milk Cake
- Meyer Lemon Cheesecake from Wood and Spoon
And how did my Meyer Lemon-Basil Salad Dressing come to be . . .
My mom gave a friend of hers a large jar of her super tasty lemonade. Her friend then added basil from her garden to the jar. She said it created an interesting and wonderful flavor. So I thought why not turn that flavor profile into a vinaigrette?
I made a big batch and we used it on our salads all weekend. It’s light, lovely and super flavorful!
And here is a tip for you — always make a whole lot of a homemade salad dressing when you make it. The dressing can last for weeks in the refrigerator and you’ll love having it on hand, at the ready when you whip up quick salads.
I hope you’ll explore the other Meyer lemon recipes and that you thoroughly enjoy this Meyer Lemon-Basil Salad Dressing.
*Makes 2 cups
In a small mixing bowl, combine the lemon juice, orange juice, shallots, garlic, ginger, salt and honey. Very gradually whisk in the oil. Stir in the basil leaves and season to taste with the pepper. If necessary, add more salt.
This dressing is best when you let it sit for at least an hour before using, and you can make it a few days ahead, keeping it stored in the refrigerator.
Use a jar to make your salad dressings. It makes for an easy way to blend them. If you have a large jar with a lid, simply add everything to the jar, close it tightly and shake to blend.