Spring Greens With Lemon Dressing Recipes

Steps:

• In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

Steps:

• To make the dressing, mix the garlic, lemon juice and zest, olive oil and some seasoning together. Bring a large pan of water to the boil, then add the broccoli and greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.

Steps:

• Wash and dry the shoots and mint, place in a large bowl.
• In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.

Steps:

• 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.

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.