We are smitten with our Meyer Lemons (salad with endive and violas here) and addicted to Meyer Lemon Cream... For this salad the lemons are sliced thin - the entire fruit is edible, including the thin, soft, smooth rind. The dressing is made with shallot, lemon juice and cream (or heart-healthy cream substitute).
Arrange thinly-sliced lemon wheels on the plate. Drizzle with Meyer Lemon Cream. Toss baby spinach with Meyer Lemon Cream. Mound spinach over the lemon wheels. Add halved cherry tomatoes and kalamata olives. Finish with toasted pine nuts.
Meyer Lemon Cream
- 2 T. finely diced shallot
- 1/2 c. fruity olive oil
- 1/4 c. mimiccream (or heavy cream)
- sea salt & fresh ground pepper
Steep the shallot in lemon juice with 1/4 t. of salt. After 5 minutes whisk in olive oil. Then gently add cream. Add fresh ground pepper and more salt to taste. I found this delightful sauce recipe in Suzanne Goin’s fabulous cookbook, Sunday Suppers At Lucques. She uses heavy cream. I found the non-dairy, no-cholesterol (vegan) mimiccream to work quite well!
where the image is meant to titillate and inspire the cook