A whole lemon and lime are thinly sliced and lightly charred on the stove top. They’re blended with more lemon and lime juice and oil to create a punchy dressing that goes beyond salads. Use it as a marinade for chicken or as a warm sauce to drizzle over cooked vegetables or grains. I had this dressing at a café and I was instantly enamored. It became a staple at home and for my personal chef clients. They are enticed by its richness compared to standard citrus vinaigrettes. Plus, I enjoy how well it keeps in the fridge. This recipe calls for a whole lemon and a whole lime, instead of just the juices for two reasons:
What is Charred Citrus Dressing?
Charred Citrus Dressing can be used as a salad dressing, a marinade, or an all-purpose sauce. Instead of using only the juice of lemons and limes, for this recipe you’ll use the whole fruit. Slice and char them on the stovetop, then blend them along with oil, garlic, salt, and black pepper into a thick and creamy vinaigrette that’s dark in color—it’s a pretty, light caramel brown—and robust in flavor.
What Does It Taste Like?
It has the acidity, tang, and punch of a lemon and lime juice, but because the whole fruit is used, you can taste the zesty and slightly bitter peel. The recipe calls for one clove of raw garlic, which gives the dressing a soft garlicky bite.
Tips for Top Notch Dressing
This is a forgiving recipe, but the below tips and tricks will ensure you make the best possible version.
Rinse your lemons and limes under cool running water before using. Since you’ll be eating the whole fruit including the peel, you might want to buy organic citrus, if available. Choose juicy lemons and limes with a thinner skin and a small amount of give when you press it with your fingers. Rock hard, thick-skinned citrus should be avoided here. It’ll be too bitter. Blend the dressing on low speed for a perfectly emulsified dressing, which means the oil will not separate and it will be thick and creamy. Take your time to blend it so that your dressing gets, and stays, emulsified. Unless you’re using the dressing immediately, opt for a neutral oil, not olive oil. Olive oil solidifies in the fridge, so the dressing will be difficult to use unless warmed through after being stored in the fridge. Slice the citrus as thinly as possible, no more than 1/4-inch thick. Sometimes I find it easier to slice it with a mandoline. I like a cast iron pan for the charring, but any heavy-bottomed pan will do. A cast iron pan yields the best result because it offers a stable source of heat, which means the citrus chars gently without ever burning.
Easy Swaps and Substitutions
This is a versatile dressing. Here are some of my other favorite ways to make it.
Make it with any combinations of just lemons, just limes, and their juices.Add orange or grapefruit juice instead of the lemon or lime juice. You need the acidity of the lemon or lime juice, so you’d be substituting only half of the juice. Because oranges and grapefruit have more pith, you do not want to use a whole orange or grapefruit. The dressing will be too bitter.Add fresh or dried herbs, such as parsley, cilantro, or dill.Add spices like ground chipotle, white pepper, or cumin.
Many Ways to Serve this Dressing Warm
There are so many ways to serve this dressing, which is still warm once blended. Here are some ideas:
Drizzle it over hearty greens like spinach or kale, for a slightly wilted salad. Serve it over a seared steak or a simply grilled chicken. Brighten up a batch of cooked rice, quinoa, farro, or millet. Drizzle it over roasted, steamed, or sautéed vegetables. Marinate chicken, steak, or tofu in it.
Make it Now for Later, But Chilled
Make it ahead, chill it in the fridge, and serve it cold.
Toss it with a spring mix topped with chicken, fish, or tofu, for a light, bright, and filling lunch. Use it as a dressing in a sandwich with sliced steak and a mashed avocado or one with thinly sliced cucumbers, turkey or chicken, and roasted bell peppers.Add it to a pasta salad with cooked pasta (any shape!), sliced onions, tomatoes, and lots of chopped herbs.
Storage Instructions
This dressing keeps well in the fridge for up to one week. Since it contains a clove of raw garlic, its flavor may intensify over time. If this is of concern to you, try half of a clove or omit it. I don’t find the garlic overwhelming since the flavor of charred citrus is most prevalent. Store the dressing in a tightly sealed container like a mason jar. It may separate as it sits, but the blended lemons and limes act as an emulsifier—it should not break the way many dressings do. Shake it to re-incorporate the dressing.
More Dressing Recipes
Creamy Blue Cheese Dressing Honey Mustard Dressing Green Goddess Dressing Thousand Island Dressing Anchovy-Mustard Vinaigrette
Cook them for 3 minutes, until browned all over and charred in some spots. Use a pair or tongs or a fork to flip them over. Cook the other side for 1 to 2 minutes, then turn off the heat. Add the garlic, salt, and black pepper to the blender. Place the lid on and blend on medium speed until the citrus is broken down, about 15 seconds. Lower the speed to low and remove the center cap off the lid. Slowly, drizzle in the oil. This should take about 30 seconds. If the dressing splatters out the top, you can use a clean dish towel or your hands to partially cover the opening as you drizzle the oil in. Increase the speed to medium speed and blend until the dressing is smooth and emulsified, about 15 seconds.
