Sunday, March 09, 2008
The cats are snoozing in the sun on the west balcony, the tomatoes are in their new, bigger homes, enjoying real sunshine, and my office is cheerful with the scent of sweet peas from a friend's garden. Spring is here. I know, technically, spring doesn't start for a couple of weeks, but no matter—for all intents and purposes, it is here.
If you are not able to relish in springtime yet, perhaps this salad dressing will help. It makes the best of the seasonal pleasure of Meyer lemons and tastes of the zingy freshness of brighter days.
Meyer Lemon Salad Dressing
You will need:
1 Meyer lemon
1 large garlic clove, peeled
½ teaspoon of coarse sea salt
a very generous glug of good olive oil
Mortar and pestle
½ pint jar with lid
To make the dressing:
Using a mortar and pestle, mash the garlic clove and the salt together to make a rough paste. (Do not try to make it smooth or you will overpower your lettuce.) Stir the juice from the lemon directly into the mortar.
Pour the lemon-salt-garlic mixture through the strainer into the small jar, and discard the solids that remain in the strainer. After taking a moment to look to see how much of the lemon juice mixture you have, pour in roughly the same amount of olive oil. Screw on the lid, and finally, shake the ingredients together to emulsify into lovely, golden-green garlicky goodness.
Dress your naked greens and eat them with someone who won't mind your breath.