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.

12 cups Mixed Peppery Greens, such as watercress, arugula, and frisee, torn into bite-size pieces

Combine the jalapeños, cilantro, garlic, mayonnaise, sour cream, chile paste, lime juice, and vinegar in the blender and blend on high speed until smooth.

With the blender running, slowly drizzle in the olive oil. Season to taste with salt and pepper.

The sauce can be stored in a sealed container in the refrigerator for up to 1 week.

2 medium Cloves Garlic, minced or grated on a microplane (about 2 teaspoons)

2 tablespoons Aji Amarillo paste (see notes)

Kosher Salt and freshly ground Black Pepper

A creamy sauce that's simultaneously spicy and cooling. Excellent on meats of all kinds, great for dipping vegetables, or used as a base for a salad dressing.

Aji Amarillo is a Peruvian yellow pepper with a mild heat. It can be found in paste or puree form in many Latin markets or online. If it is unavailable, simply omit it.

Combine and shake all the ingredients. Refrigerate the dressing for up to 3 days.

If the oil solidifies in the fridge; just leave it at room temperature for about 30 minutes before using.

1-2 tsp. minced Garlic, Ginger, Scallion or Shallot

½ cup sunflower Oil or other mild flavored oil

3 tablespoons chopped fresh herbs, such as tarragon, mint and/or parsley

1/2 teaspoon Toasted Crushed Fennel Seeds

2 teaspoons minced Pitted Kalamata Olives

Dressing Recipes