Creamy Meyer Lemon Dressing

• 2 tablespoons finely diced shallot
• 18 to 1/4 teaspoon kosher salt, to taste
• 1/4 cup freshly squeezed Meyer lemon juice
• Freshly ground pepper
• 1/2 cup extra virgin olive oil plus 1 to 2 tablespoons for thinning out, if desired
• 1/4 cup buttermilk or plain yogurt
• 1 tablespoon lemon-scented olive oil optional

1. Soak the shallot in cold water for five minutes.
2. Drain and dry on a doubled-over paper towel.
3. Then combine with the salt and lemon juice in a small bowl.
4. Let sit for 15 minutes.
5. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.

shallot, kosher salt, freshly squeezed meyer, freshly ground pepper, extra virgin olive oil, buttermilk, lemonscented olive oil

Taken from cooking.nytimes.com/recipes/1013468 (may not work)