Peppery Greens with Meyer-Lemon Dressing

peppery greens with meyer lemon dressing
Photo: Lennart Weibull
Prep Time:
10 mins
Total Time:
10 mins
8 to 10 Serves

Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.


  • 2 tablespoons fresh Meyer-lemon juice

  • 1 teaspoon Dijon mustard

  • Pinch of sugar

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 12 cups mixed peppery greens, such as watercress, arugula, and frisee, torn into bite-size pieces


  1. In a large bowl, whisk together lemon juice, mustard, and sugar. Slowly add oil in a thin stream, whisking constantly; generously season with salt and pepper. Add greens; toss until leaves are evenly coated in dressing. Serve.

Cook's Notes

You can prep this salad up to eight hours ahead. Place clean, dry greens in a bowl on top of the dressing, cover, and refrigerate. Remove 20 minutes before serving and toss.

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