Martha Stewart's Brussels sprouts with warm lemon vinaigrette and mesclun with lemon vinaigrette are two healthy recipes using lemon vinaigrette. The mesclun recipe uses mustard for a tangier vinaigrette, while the Brussels sprouts are topped with a mustard-free vinaigrette, made with only lemon juice, lemon zest and olive oil.
To make Brussels sprouts with warm lemon vinaigrette, cook 20 ounces of quartered Brussels sprouts over high heat for four minutes. Add 1 teaspoon of coarse salt, a pinch of freshly ground pepper and 2 small peeled and sliced shallots, and cook for 30 seconds. Add 1/2 cup of water, cover, and cook over medium-high heat for four minutes. Add 2 tablespoons of freshly squeezed lemon juice, and drizzle with olive oil. Stir to combine, transfer to a platter, and top with lemon zest before serving.
The mesclun recipe uses 1 pound of the tender greens, topped with a simple vinaigrette. Whisk together 1/2 teaspoon of finely grated lemon zest, 2 tablespoons of fresh lemon juice, 1 tablespoon of white wine vinegar, 2 teaspoons of Dijon mustard and 3 tablespoons of olive oil in a large bowl until thickened. Season with coarse ground salt and pepper, add the mesclun, and toss to coat. Season with more salt and pepper before serving.