Mint vinaigrette
Try this salad dressing with winter greens like radicchio and endive.
Occasionally I find a cookbook with numerous recipes I really want to try. Joyce Goldstein has written many cookbooks. My current favorite is "Mediterranean Fresh" — a compilation of one-dish meals about a dozen of which my family has enjoyed — so far.
A foundation of many delicious meals is the vinaigrette. A little mint vinaigrette tossed with a salad of winter greens like radicchio and endive with tangerine slices added is perfect. It takes some concentrated chopping but it's worth it.
Servings: 1 3/4 cups
Ingredients
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh mint leaves
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1/2 cup tightly packed chopped fresh mint ( this takes a few handfuls of leaves)
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- 1 1/4 cups extra virgin olive oil
Directions
- To make the infusion, combine 1/4 cup of lemon juice and 1/4 cup mint leaves in a small saucepan. Bring this to a boil then take it off the heat while you chop the rest of the mint. When it cools for a least 10 minutes, strain the juice through a small sieve pressing on the leaves to extract all the juice.
- Add the juice to a clean 16-ounce jar. I use washed-out peanut butter jars for dressings.
- Add the remaining ingredients and shake. You may only need about a tablespoon of dressing per serving and still get the minty fresh flavor.
- It helps also to add some chopped mint to the salad greens. This vinaigrette would also be good over pan-grilled fish.
Nutrition information (per serving)
- Calories: 180
- Fat: 19 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Cholesterol: 3 mg
- Carbohydrate: 1 g
- Sugars: 1 g
- Fiber: 0 g
- Sodium: 85 mg
- Protein: 0 g