Meyer Lemon Dressing

I got inspired to create a Meyer Lemon Dressing when I sampled an infused Meyer Lemon Olive Oil and some preserved lemons at a local Farmer’s Market. Delicious, but the price was very high! I figured I’d make something myself.

Citrus rinds are loaded with bioflavanoids, rutin, and other nutrients, so I figured I’d puree the rinds whole. Much easier than zesting them, or steeping them in warm oil, only to drain them off afterward.

I also knew that using my Vitamix on a small amount of rinds just doesn’t work, so I had to make a decent-sized batch. No worries there- the big batch of dressing’s been holding up well in the fridge, and I can add it to a number of dishes to add a refreshing note of lemon. Makes 1 qt.Farro Salad w/Meyer Lemon Dressing


  • Peel of 8 Lemons (.16 lb.)
  • 2 TBS. + 2 tsp. salt
  • 2 1/2 c. virgin olive oil, divided
  • 2/3 c. lemon juice

Process: > Peel from about 8 lemons > 2 TBS. + 2 tsp. salt

Add, process again: > 1/2 c. virgin olive oil

Add, process again with: > 2 c. olive oil > 2/3 c. lemon juice

Store in glass jar, refrigerated. Keeps for months.


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