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Mixed greens with lemon vinaigrette and arugula oil
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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.
Prep Time20 mins
steeping time2 d
Total Time2 d 20 mins
Course: Salad
Cuisine: American
Keyword: Arugula Oil, Lemon Oil, Salad with Arugula Oil and Lemon Vinaigrette
Servings: 8 servings
Author: Kyle

Ingredients

Lemon Oil Ingredients

Arugula Oil Ingredients

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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