Grilled Lemon-Green Onion Vinaigrette(Quick & Easy)
There are two smells that come from my kitchen that will make my wife say “Oh my God, that smells so good!”. One being sautéed onions and garlic and the other being cut lemons. Actually lemon scented will attract my wife’s nostrils in all forms, from cleaning supplies, cakes, and this grilled lemon-green onion vinaigrette.
I have made a basic lemon vinaigrette before but I wanted to put a grilled spin on it. After a couple of iterations this recipe is a delicious blend of acidity and sweetness but backed up with caramelized notes that can only come from a ripping hot grill. There is just something about grilled lemons that hits different.
Why you should make this grilled lemon-green onion vinaigrette
- Grilled lemons are easy to squeeze – We have all tried to squeeze that hard and stubborn lemon before, only to wring out a few drops. Putting it to some fire will set it straight!
- Green onions are great partners – I had previously mentions that this recipe came after a few iterations. Those other tries involved regular onions in the mix and they tried to take over. Green onions play a nice backup note to the lemons without overpowering.
- Grilled stuff just tastes better – You can make this recipe without grilling anything but those grill marks are free flavor. The caramelization that comes from the Maillard reaction hits notes on the palate that can’t be replicated.
- It’s versatile – Salads are an obvious use for this vinaigrette but you could use this for many things including potato salad dressing or even using it as a wing sauce.
- Cleanliness – If I’ve said it once, I’ve said it a million times. Keep your grills clean. Especially the grates. This will help the lemons and green onions to not stick. It will also prevent the produce pick up any random flavors from previous cooks.
- Fire management – This is a quick cook and only requires a few minutes of grill time. Make sure you don’t burn up your produce.
- Add the oil slowly!! – The last step to making this vinaigrette is to blend the oil in with all the other ingredients. You are making an emulsion at this step in the process and adding the oil slowly is the key. Otherwise the lemons and oil will never combine and you will be left with a separated mess. Your patience will be rewarded.
Grilled Lemon and Green Onion Vinaigrette
- 5 whole lemons cut in half (should yield 1/2 cup of juice, see note!!)
- 3 stalks green onion
- 2 cloves garlic
- 1 whole shallot small
- 1/2 tablespoon dijon mustard
- 1 1/2 tablespoons honey
- 1/2 cup olive oil* see note below!
- salt and pepper to taste
- Preheat grill for high direct heat
- Place halved lemons and green onions on the grill until grill marks have formed. Should take around 3 – 5 minutes.
- Once the lemons are cool enough to handle, squeeze the lemons through a mesh strainer. Measure lemon juice yielded before proceeding to next step.
- Add all the ingredients besides the olive oil, salt and pepper to a blender (or immersion blender).
- While continuously blending, slowly add in the olive oil to form the vinaigrette. Blending should take 30 – 60 seconds to add the olive oil. Taste then add salt and pepper as needed.
- Can serve immediately or store in fridge for 3 days. Shake vigorously after refrigeration.