One of my favorite ways to add a little extra flavor to things is to add a grilled element. For this salad I did exactly that. By roasting the lemons on the grill it adds a concentrated lemon flavor with a little bit of smokiness. The final results of the roasted lemon vinaigrette pairs perfectly with some fresh spring mix topped with freshly grated parmesan.
This salad will go perfectly with any seafood dish because the lemon in the dressing will compliment most types of seafood. I made this as a side dish for my crab cakes and would also go great with my Caprese Chicken with Lemon Basil Pasta. I enjoy pairing this salad with a nice crisp Sauvignon Blanc or an acidic Riesling wine.
Roasted Lemon Viniagrette
Course: SaladsCuisine: ItalianDifficulty: Easy1
Salad40
minutesDressing makes 2/3 cup. Enough for 4-5 salads.
Ingredients
2 C 2 Spring Mix
1 t 1 Fresh Parmesan
- Roasted Lemon Viniagrette
3 3 Lemons
1/3 C 1/3 Olive Oil
1 T 1 Champagne Vinegar
1 t 1 Dijon Mustard
1/8 t 1/8 Kosher Salt
1/8 t 1/8 Black Pepper
1/8 t 1/8 Dried Oregano
Non-Stick Cooking Spray
Directions
- Roasted Lemon Viniagrette
- Start grill and place on high. Slice lemons in half then lighty coat in non-stick cooking spray.
- When grill is hot start to roast the lemons. Roast for 5-10 minutes, or just until a slight char develops on the skin.
- Remove lemons from grill and squeeze out juice into a small bowl, you should get about 1/2C of juice.
- Add oil, Dijon mustard, Champagne vinegar, and dried seasonings to the lemon juice. Whisk to combine then set aside for salad.
- Salad
- Add washed spring mix and 1 tablespoon of dressing to a medium bowl and toss to combine. Add more dressing if you prefer.
- Place coated spring mix into serving bowl and top with freshly grated parmesan.
Notes
- The dressing will be enough for 4-5 salads.
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