I’m obsessed with in-season citrus right now; limes, lemons, blood oranges, satsumas, the list could go on. Wherever you live though, now is the time to seek out these bright beauties.
It sort of surprises me now, but from a young age (I think I was about eight) my mom always let me make the salad dressing for dinner. It was usually some variation of Italian, sometimes creamy, sometimes not, but it always made me feel important.
Meyer lemons are great for salad dressing as well. Here is one of the easiest dressing recipes I’ve ever done, and it has great crowd appeal. Even the children love it. It goes perfectly with all my leafy greens that are growing so well in the garden right now: mâche, butter lettuce, romaine lettuce, arugula, mesclun, and wild arugula. I simply trim a small amount of each to make my own “Valerie” salad mix—it’s the definition of fresh, and oh so delicious.