1/2 lb. baby greens 1 small red onion, sliced very thin 2 tablespoons freshly squeezed lemon juice 1 tablespoons Dijon mustard 2 tablespoons Lemon Oil 2 tablespoons extra virgin olive oil 1 1/2 teaspoons honey Finely ground sea salt and freshly ground black pepper For the Lemon Oil: 1 cup grapeseed oil 1 large piece lemon zest A few lemon thyme sprigs
One 2-inch piece lemongrass (optional)
To make the lemon oil, combine the ingredients in a small saucepan and heat over very low heat for 1 hour. Do not let the oil get too hot or start smoking. Remove from the heat, let cool, and strain. Keep refrigerated up to 7 days.
Combine the lemon juice and mustard in a small bowl. While whisking, add the oils in a slow steady stream. Whisk in the honey. Season to taste with salt and pepper. Toss with the greens and onion, and enjoy immediately!
Adapted from a Dan Barber recipe on Asian Food Channel
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This recipe was most recently featured in
Boston Organics Newsletter No. 09 of 2011.