For those who live in Zones 8 and warmer, those oranges and lemons that grow around you are ripening. Some, like satsumas, are already ripe. Others, like kumquats, benefit from a light cold snap to sweeten them. Truth? I’m not sure if that’s true, but it is what I’ve heard from the growers around here. I’m fortunate that the Meyer Lemon is a popular citrus plant around here. I tend to buy a few bags in the winter and juice them, freezing the lemon juice in ice cube trays for easy use throughout the year. I served this at one rather large family Thanksgiving dinner a few years ago. A pig was roasted by the (boy) cousins, and side dishes and such were prepared by the (girl) cousins and Aunts. Being that it was a pig roast, I made a BLT salad, because one can never have enough bacon, even with roasted pork! This light and lemony dressing was a good contrast to all that porky goodness.
2 tablespoons meyer lemon juice
4 tablespoons olive oil
1 clove garlic, minced (or pressed with a garlic presser)
Place all ingredients in a glass jar with a tight fitting lid. Shake well before serving.
This is a strong dressing, where a little goes a long way. This is the type of dressing that is best tossed with the greens for all, rather than each person pouring several tablespoons in each bowl.
To freeze any citrus juice, just juice, and then freeze in appropriate sized portions. I prefer to freeze lemon juice in ice cube trays and muffin tins for easy single servings throughout the year. If I have a lot, I may freeze by the quart, and later on refreeze in single serving portions as needed. Make sure to label well, as it closely resembles a light homemade chicken stock.