Lemon Vinaigrette On Greens Recipes

LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
• Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
• If your dressing is too tangy, add more olive oil, to taste.
• Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

HARDY GREENS WITH LEMON-GARLIC VINAIGRETTE

Steps:

• Whisk garlic, oil, lemon zest, lemon juice, and honey in a large bowl; season vinaigrette with salt and pepper.
• Add collard greens and turnip greens to vinaigrette and toss to coat. Add half of cranberries, season with salt and pepper, and toss again to combine.
• Top salad with remaining cranberries just before serving.

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE

Steps:

• In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

LEMON VINAIGRETTE ON GREENS

Steps:

• In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. Place romaine in a salad bowl. Drizzle with the dressing; toss to coat.

CHARRED GREENS WITH CITRUS VINAIGRETTE

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic.
• Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes.
• In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine.
• Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes.
• Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.

GREEN SALAD VINAIGRETTE

Steps:

• Place the salad greens in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

GREENS WITH HERBY LEMON VINAIGRETTE

Steps:

• Boil water in a large pan with a steamer attachment and fill a large bowl with ice-cold water. Steam the green beans for 3-4 mins, the courgettes for 2-3 mins, and the peas for 2 mins, until everything is just tender. (If you don't have a steamer, just boil the vegetables in boiling salted water for the same times as above.) After cooking, immediately plunge vegetables into the ice-cold water to cool quickly, drain, then pat dry with kitchen paper.
• For the dressing, whisk together the oil and lemon juice, stir in the parsley, mint and chives, then season. Take the dressing and vegetables to the picnic in separate containers, then toss gently together to serve.