"meyer lemon" news and stories

As far as I'm concerned, a Caesar salad is one of the best salads going. Don't get me wrong, I do love salads that are heaped with a number of different veggies and topped with a simple vinaigrette. However, those many-ingredient salads are a lot of work and don't lend themselves to a quick weeknight dinner in the same way that a basic Caesar does.

There's but one drawback to the classic Caesar and that is that the dressing contains raw eggs, a no-no for pregnant women, folks with suppressed immune systems and vegans. Happily, Divine Caroline recently posted a recipe for Vegan Caesar Salad Dressing with Meyer Lemon that sounds good enough to spoon straight from the mixing bowl (not that I would ever do something like that) as if it were soup.

If you can't find Meyer Lemons (although I'm still seeing them in my local market in the Philadelphia area), you can substitute regular lemon juice, sweetened with a bit of orange juice.

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My grandmother Bunny had a Meyer lemon tree in her Southern California backyard when I was growing up. I didn't know them as Meyer lemons back then, I just knew that they were sweeter than the lemons that came from the grocery store and that I could bite into one without shuddering in puckery pain. Whenever we'd bring a bag of them home to our house, my mom would squeeze them and freeze the juice in ice cube trays to use to chill and flavor glasses of water.

These days Meyer lemons are all the rage and there isn't much I wouldn't give to have access to Bunny's bountiful tree. Laurie from the blog Ladle and Whisk has written a post about Getting the Most 'Zing' Out of Meyer Lemons. She goes beyond freezing the juice and squeezing them over salads to offer tips on how to use these delicate and hard to find fruits in your home cooking.

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I love winter in the United States because of the bountiful selection of citrus available. From blood oranges to honey tangerines to pomelos, it all inspires my cooking during the winter months. Here in San Francisco we've been experiencing a cold snap for the last week, but today, even though it was chilly, the sun was shining and the sky was brilliantly blue. It was the perfect day for a sweet/savory, composed, citrus salad.

Stefania's Citrus Salad

Choose heavy fruit to ensure juiciness.

1 ruby red grapefruit (and or pomelo)
3 navel oranges
1 Meyer lemon
1 lime
1/4 of a red onion, shaved or very thinly sliced

Peel all of the fruit.  Remove the white pith from the outside, then slice (across the "equator") into 1/4 inch disks.  On a platter, layer the oranges and grapefruit slices and then top with layers of lemon and lime slices. Scatter onions over the top. Spoon dressing over to taste.  Adjust salt and pepper.  Garnish with edible flowers (optional). Serve.

For the dressing:

1/2 a large shallot very finely minced
4-5 drops of honey
2 tablespoons champagne vinegar (I like Vilux brand)
6 tablespoons best quality extra virgin olive oil
sea salt and pepper

Whisk or shake all ingredients together.