Did you know that you can make salad dressing into marinades and vice versa? I’ve done this a few times with Miso Sauce Dressing and Marinade and Everyday Herb Sauce. You can substitute Meyer lemons for regular lemons in most sweet and savory recipes. And in addition to being in the thick of citrus season, we are also in green garlic season which is also featured in this sauce and, believe it or not, they pair really well together!
This is one of the easiest salad Meyer Lemon Vinaigrettes that you can make in advance and keep on hand for winter and spring salads. I like to use it to marinate chicken breast, then bake it in the marinade with slices of Meyer lemon for garnish (see pic above). This same method also works wonders with shrimp. When it comes to marinating any meat or fish with citrus, don’t marinate too long as the acidity can break down the meat. 1 to 2 hours is just about enough. This recipe also serves as a finishing sauce for vegetables. Here I simply sautéed broccolini and drizzled with the Meyer Lemon Sauce. You can also add fresh herbs, like I do, to take the flavor profile to the next level. I like fresh rosemary, but fresh thyme is also a delicious option. If you’ve made this Meyer Lemon Dressing and Marinade leave a comment below. I love to hear from my readers.
Yields 3/4 cup/178 ml
