Note to Self:

Saturday, April 21, 2012

La Menthe Vinaigrette (ou citronette)


This is by far my favorite vinaigrette sauce. And I consciously use the word sauce rather than dressing because it is more than a salad dressing. This can be used as a dip or drizzled over poultry, seafood, or meat..and of course used as a salad dressing (it is in fact the basis to the Lebanese salad Fattoush). It is so simple to make if you have a blender...simply put everything in and give it a quick spin. And if you prefer the flavor of basil that is a good alternative to mint. A loose translation of the French word vinaigrette is "little sour wine," or "little vinegar."  Seeing how there is no vinegar in the recipe it is technically a citronette. But whatever you call it, it certainly is delicious and takes about 30 seconds to make.

Garlic-Mint Vinaigrette
Makes about a cup
1/4 cup fresh mint leaves
2 cloves garlic
1/4 teaspoon sea salt
1/3 cup lemon juice
2/3 cups virgin olive oil

Combine all of the ingredients in a blender and puree until smooth.


Urban Simplicity.

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