Lemon and Dijon Vinagrette and Salad

(from otenma’s recipe box)

Source: Eating Well

Serves 6 people

Categories: side dish

Ingredients

  • Vinaigrette
  • 1/4 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 6 tablespoons canola oil
  • Salad
  • 12 cups arugula
  • 1 cup thinly shaved Grana Padano or Parmigiano-Reggiano cheese

Directions

  1. Coarsely chop the parsley leaves and the garlic.

  2. Transfer to a small bowl, mix with the olive oil, and season with salt and pepper.

  3. In a bowl, whisk together lemon zest, lemon juice, vinegar, mustard, and salt and pepper to taste. Add oil, whisking until dressing is emulsified.

  4. Toss arugula with dressing to coat.

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