Food & Cooking Recipes Salad Recipes Peppery Greens with Meyer-Lemon Dressing By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 3, 2018 Print Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 10 mins Total Time: 10 mins Yield: 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. Ingredients 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 Directions 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. Print