Charred Lemon Vinaigrette
ACTIVE TIME: 15 minutes
TOTAL TIME: 20 minutes
Yield: 1 3/4 cups
Photo by Lynne Calamia
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- 2 lemons, halved crosswise
- 1 teaspoon kosher salt, divided
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped parsley
- 1/2 cup extra-virgin olive oil
- 1/2 cup avocado oil
Specialized Hardware
grill
ACTIVE TIME: 15 minutes
TOTAL TIME: 20 minutes
Yield: 1 3/4 cups
Procedure
- Season the cut side of the lemons with 1/2 teaspoon of the salt. When the grill is hot, lay the lemons cut side down on the grates and grill until deeply charred, about 5 minutes. Set aside to cool. Only cook the cut side.
- Combine the oils in a measuring cup or some vessel with a pouring spout and have standing by.
- Stir the dijon, honey, the remaining salt, pepper, and parsley together in a medium mixing bowl. Squeeze in the lemon juice (if you don't have at least a quarter cup, juice another lemon), removing any seeds that may fall in.
- Whisk briskly while slowly drizzling in the oil until the dressing is thick and emulsified.
- Store tightly sealed in the refrigerator until ready to use. Should be good for a week before flavors start to fade. Best served at room temperature.
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