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Baby Green Salad with Lemon Vinaigrette


For the salad:
  • 1/2 lb. baby greens
  • 1 small red onion, sliced very thin
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoons Dijon mustard
  • 2 tablespoons Lemon Oil
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons honey
  • Finely ground sea salt and freshly ground black pepper
For the Lemon Oil:
  • 1 cup grapeseed oil
  • 1 large piece lemon zest
  • A few lemon thyme sprigs
  • One 2-inch piece lemongrass (optional)


To make the lemon oil, combine the ingredients in a small saucepan and heat over very low heat for 1 hour. Do not let the oil get too hot or start smoking. Remove from the heat, let cool, and strain. Keep refrigerated up to 7 days.

Combine the lemon juice and mustard in a small bowl. While whisking, add the oils in a slow steady stream. Whisk in the honey. Season to taste with salt and pepper. Toss with the greens and onion, and enjoy immediately!

Adapted from a Dan Barber recipe on Asian Food Channel

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