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)
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.
Notes: 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. Recipe suggests serving with any lettuce, as well as endives.
Source: NY Times.