Meyer Lemons are a culinary favorite of mine …with their deep yellow hue and fragrant flavor they taste as good as they smell. Rumored to be a cross between a lemon and an orange, this zesty citrus is typically available December through April.
So what makes these different from a standard lemon? Well, Meyer’s have “thin skin,” are highly aromatic, and have a sweeter taste than standard lemons. Their delicate flavor works great in cocktails, desserts, and savory dishes, too!
I like to thinly slice them and roast alongside chicken or pork. The slices become tender and caramelized and are so tasty.
The zest of their peel is fragrant and delicious too, especially when tossed with orzo pasta, a little olive oil and some fresh herbs or in dressings, such as in my recipe for Spinach & Apple Salad with Warm Meyer Lemon-Bacon Vinaigrette.
So wake up your taste buds with this citrusy delight. Get squeezing before the seasons over! –Kathy
Spinach & Apple Salad with Warm Meyer Lemon–Bacon Vinaigrette
This salad is delicious as a starter or entrée. I also love it topped with crumbled blue cheese.
Makes 6 servings as a starter salad
6 cups baby spinach
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion
Vinaigrette
1/3 cup fresh-squeezed Sunkist meyer lemon juice
2 teaspoons Dijon mustard
2 tablespoons sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
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1/4 cup finely diced raw bacon
2 teaspoons minced fresh garlic
Place spinach, apple and onion in a large, heat-proof bowl and refrigerate until ready to dress salad.
In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt and olive oil. Set vinaigrette aside.
In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add garlic and stir for about 30 seconds, but do not brown garlic. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.
Toss until salad is well coated with dressing, and serve immediately.
Recipe and Photo © Kathy Casey Food Studios.
