Lemon Vinaigrette

2 cups canola oil

2 large (2- by 1/2-inch) strips lemon peel (from 1/2 medium lemon)

10 sprigs lemon thyme , left whole

1 stalk lemongrass , tough outer layers removed and bottom

4 inches roughly chopped For vinaigrette

1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)

1/2 teaspoon Dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil