Creamy Lemon Dressing

Easy to put together but the flavor is delicate, to the point of being non-existent - maybe I needed Meyer lemons instead of regular ones, but they are hard to find!  I used yogurt instead of buttermilk.

4 servings

8 calculated points

Ingredients

• 2 tablespoons finely diced shallot
• 1 ⁄8-1⁄4 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

Directions

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