Recipe courtesy of Food Network

Mesclun with Creamy Lemon Vinaigrette

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  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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8 cups assorted baby greens, such as escarole, radicchio, endive and mache

1 shallot, minced

1 tablespoon Dijon mustard

2 tablespoons white wine vinegar

1 lemon, zested and juiced

Pinch cayenne pepper

1/3 cup extra-virgin olive oil

1/2 cup sour cream

Salt and pepper


  1. Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.