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
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
- 8 cups mixed field greens
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.
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.