Creamy Meyer Lemon-Yogurt Salad Dressing

Martha Rose Shulman rarely misses. She is a gem, and this dressing is no exception. We start making goat milk yogurt again in about a month, and I can’t wait to add it to the dressing, as it really improves anything it is featured in. Until then, regular yogurt will have to do!

This dressing is wonderful with most lettuces, both delicate and robust, but especially with endive. If you can find it, lemon-scented olive oil (like the oil sold at Fustini’s in Traverse City) will add a delicious flavor.


A wonderful alternative to vinaigrette!



2 tablespoons finely diced shallot

1/8 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. 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.

Yield: 1 1/3 cups.

Advance preparation: This dressing is best used shortly after making it, as the lemon juice and the shallot will not taste as bright after a few hours.



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