Baby Greens with a Lemon Vinaigrette
I made this as a garnish for my Seared Scallops and Corn Velouté dish, but my bowl was so small that I couldn’t really garnish this as the recipe intended. I just ended up snacking on the salad as a side dish, and I really enjoyed the tangy simplicity of this vinaigrette.
Natalya and I always dress our salads with just balsamic vinegar and EVOO (extra virgin olive oil), but now we definitely are going to add fresh lemon juice to our vinaigrette! Additionally, we are going to start experimenting with other tasty fruits and vegetables to make more vinaigrette recipes at home. If you like this, also try adding some Southeast Asian spices to make a tangy Curry Vinaigrette.
Baby Greens with a Lemon Vinaigrette (by Khoa from “The Chopping Block”)
- 2 C Micro Greens or Baby Argula or Mustard Greens
- 1 lemon, deseeded and juiced
- EVOO (ratio should be 1:2 lemon to extra virgin olive oil, the original Khoa recipe asks for 1:3, but we amended because we like the citrusy tartness)
- Salt and pepper to taste
Combine the lemon juice with enough olive oil to make a simple vinaigrette (ratio is 1:2). Drizzle the vinaigrette over the greens, adding salt and pepper to taste.