– courtesy Son of a Peach, Burlington
Roasted Lemon Vinaigrette
At the restaurant this salad is served with maple glazed bacon, Parmigiano Reggiano and a roasted lemon.
¾ cup roasted lemon juice (recipe below)
1 tbsp Dijon mustard
10 anchovy filets (about one small can)
3 garlic cloves
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
¼ cup real mayo
1 cup packed grated Parmigiano Reggiano
½ tsp kosher salt
1 cup extra virgin olive oil
Combine all ingredients except olive oil in a blender or food processor. Blend until smooth, about 30 to 45 seconds.
Once smooth slowly drizzle in oil. When combined, season with salt and pepper to taste.
Yields 2 cups.
For the Roasted Lemon Juice:
Heat a non stick pan to medium heat. Cut lemons in half and griddle for three to five minutes in pan until the lemons are nicely caramelized.
Once caramelized, remove from heat and allow lemons to cool in a mixing bowl. Squeeze juice through strainer to remove seeds.
About three lemons should be enough to make the dressing.