Mixed Field Greens with Arugula Oil and Lemon Vinaigrette
Two infused olive oils make this Mixed Field Greens with Arugula Oil and Lemon Vinaigrette salad a delight to your taste buds. Start a couple of days before serving so that the oils have time to absorb the flavors.
Servings: 8 servings
Ingredients
Lemon Oil Ingredients
- ½ cup extra virgin olive oil
- Zest of one lemon
Arugula Oil Ingredients
- 1 cup extra virgin olive oil
- 5 ounces arugula
Lemon Oil Vinaigrette Ingredients
- 1 Tablespoon minced shallots
- 1 Tablespoon white wine vinegar
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon grated lemon zest
- 1 clove garlic, minced
- 1 anchovy, finely chopped or ¼ teaspoon anchovy paste
- salt, to taste
- ¼ to ⅓ cup lemon oil
Salad Ingredients
- 8 cups mixed field greens
Instructions
Lemon Oil Instructions
- Put the ½ cup of olive oil and lemon zest in a small saucepan and heat over medium heat for about 10 to 15 minutes.
- Remove from the heat and cover the pan. Let this sit until it is cooled to room temperature.
- Transfer the oil and the zest to a covered container, a jar or bottle, and keep at room temperature for 2 days. The oil can be stored in the refrigerator for up to two weeks.
Arugula Oil Instructions
- Puree the olive oil and arugula in a blender or food processor. Let it sit overnight in the refrigerator.
- The next day, strain through a fine mesh sieve.
- Transfer to a jar or bottle. This will keep in the refrigerator for up to a week.
Lemon Oil Vinaigrette Instructions
- Put into a jar the shallot, vinegar, mustard, rosemary, lemon zest, garlic, anchovy and salt.
- Add ¼ cup of the lemon oil and shake vigorously to combine. Taste and add a Tablespoon or 2 of lemon oil if necessary.
To Make the Salad
- Put the field greens into a large bowl and toss with 3 Tablespoons of the Lemon Oil Vinaigrette. Add more dressing as desired.
- Once the salad is served on each plate, drizzle with the Arugula Oil, then serve.
Notes
Gr8 Do-Ahead Tips:
- The Arugula Oil can be made up to a week ahead of time and kept refrigerated.
- The Lemon Oil can be kept for up to 2 weeks in the refrigerator.
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