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.

2 thoughts on “La Menthe Vinaigrette (ou citronette)”

  1. Makin’ me hungry. It’s dinner time anyway, and this post is making the wait intolerable. Thanks for the look at your menu. Wish I could eat at your house tonight.

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