Servings: eight to ten.
Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.
The crumbs can be prepared the morning of the meal and stored in an airtight container at room temperature. The vinaigrette can be made a day ahead and stored in a covered container in the refrigerator.
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Like others I didn't have a Meyer lemon (which is actually a cross between the lemon and the Mandarin orange) so I used half a lemon and half an orange (for both the zest and the juice) and it came out fabulous. Brilliant recipe.
While I usually like everything prepped ahead I was looking for a way to jazz up the broccoli I planned to serve. I've loved it on green beans before and it transitioned to the broccoli beautifully. Since it was a last minute decision I did not have Meyer Lemons and I found the regular lemons were curdling the cream after just a few drops so I skipped it completely and just used the olive oil. Still a beautiful dish even with the last minute changes.
Made this for the first time for a potluck dinner and it was absolutely raved about. Delicious!
Everyone loved this recipe - did anyone else have a problem with the dressing curdling slightly? How could I have prevented this?
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