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    Boulevard's Roasted Lemon Vinaigrette


    Source of Recipe


    unknown

    List of Ingredients




    3 lemons
    1 tablespoon sugar
    1 tablespoon white balsamic vinegar
    10 yellow cherry tomatoes
    1 cup light olive oil
    salt and fresh ground black pepper to tast

    Recipe



    Pierce each lemon with a paring knife. Place the lemons in a microwave-safe container and cover with plastic wrap. Microwave on HIGH for 10 minutes. Remove cover and let cool. (If you do not have a microwave, pierce lemons and wrap in several layers of aluminum foil, making sure no liquid can escape. Place in a pan and roast in a 325 ºF oven for 45 minutes.) When the lemons have cooled to room temperature, gently squeeze them to release the juices, but not so hard as to force out the seeds. Put the juice in a blender; add the sugar, vinegar and tomatoes. Puree until smooth. Transfer to a bowl. Gradually whisk in the olive oil until the vinaigrette is well blended. Season with salt and pepper. Yields about 1 1/2 cups.

    SECRETS OF SUCCESS --The dressing ingredients. The roasted lemon adds a mellow flavor. The acidic tomatoes help to emulsify the dressing. The white balsamic vinegar adds a smooth richness, and the sugar helps to balance the acid. --Shaving the ingredients. This allows the dressing to cover more surface, intensifying and unifying the flavors. --An ice-water bath. This ensures that the vegetables will be cold and crisp, which helps them retain their individual character.

 

 

 

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