It’s still unduly cold here in the Northeast, even though we’ve rounded the corner into April. And I can’t help but feel impatient for warm breezes, long afternoons and festive evenings outside by the grill. We’re going to have to wait for those, so I decided to pull out my grill pan today and make a festive vinaigrette—inside.
This vinaigrette is citrusy and spicy with a hit of umami you only get from the grill. My kind of vinaigrette. Grilled lemons generally are wonderful tools for finishing a dish: Squeeze that caramelized flavor over salads, meats, fish or anything else. Or slice and add them to a cocktail. Endless options—but this vinaigrette is a perfect place to start.
The necessary tools for this recipe are a grill/grill pan, a whisk (my favorite!) and a bowl in which to mix the dressing. Leave a comment below if you try it, and enjoy!
Citrusy and spicy with a hit of umami you only get from the grill—all in a vinaigrette.
10 minutes
10 minutes
Step 1
Heat a grill or grill pan over high heat. Once hot, add both lemon halves, cut sides down. Grill for 1-2 minutes, depending on your grill. Once grill marks appear, remove from the grill, and set aside to let cool.
Step 2
Once the lemon is cool enough to touch, squeeze the juice into a bowl. Add the oil, honey, cayenne powder (1 or 1.5 tsp to your liking) and salt. Whisk until smooth. Taste for spice and salt.
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