For this week’s entry to Weekend Herb Blogging, I’m sticking with the two herbs I’ve used for my previous entries…fresh mint and chives. I didn’t mean to do it but I was looking through my favorite cookbook and was inspired to make a lime and mint vinaigrette to drizzle over the salad I was planning to make for lunch.
I’m sure you’ll forgive me for using these herbs again because this dressing is really good! The original version of the dressing uses only lime juice for the acid but I added some vinegar too because that’s the way I like it! I also substituted chives for scallions because quite frankly, I don’t like raw onions…even the little green ones! But I love the milder flavor of chives. They add a bit of onion flavor but aren’t overpowering. I also used only half the amount of mint that is called for in the original recipe. What I ended up with was a light, refreshing dressing that perfectly complimented the ripe tomatoes that I picked up yesterday at the organic farmer’s market. In addition to tomatoes, my salad contained a mixture of romaine lettuce and baby spinach (also from the organic market), cucumber, and crumbled feta. A nice, simple salad.
It has been hot hot hot here in Sicily and I’m sure you’ll be seeing a lot of salads coming from me in the next couple of weeks because, besides ice cream, that’s all I feel like eating! My computer is telling me it’s 104 degrees in Catania right now (at noon), and since we’re usually a couple degrees hotter out here where I live, I’m thinking it’s probably gonna get up to at least 106 again, just like it did yesterday. All I can say is that I’m very happy to have air conditioning! Now if only we had a gelato truck circling my neighborhood…
Zest and juice of one lime
1 T. chopped fresh mint (or 1 – 2 t. crushed dried mint)
1 T. chopped fresh chives (or scallions or shallot)
1/4 t. salt (or to taste)
1-2 T. white wine vinegar (or vinegar of your choice)
6 T. light flavored oil (light olive oil, vegetable oil, sunflower oil)
1. In a small bowl, whisk together lime zest and juice, herbs, salt and vinegar.
2. Whisking continuously, add oil in a slow, steady stream.
3. When oil is incorporated, taste and adjust seasonings as desired.
4. Drizzle over cucumbers, tomatoes or your favorite green salad.
Source: Adapted from Deborah Madison’s ‘Lime and Fresh Mint Vinaigrette’ found in the book, Vegetarian Cooking for Everyone.
On another note, this is my 100th post on Pinch My Salt. Between my one year food blogging anniversary and my 100th post, it seems like I should celebrate! Anyone feel like bringing me some champagne? If you bring two bottles, I’ll even share 😉
- Cilantro Caesar Salad
- Orange Cranberry Salad with Walnuts and Blue Cheese
- Blood Orange and Green Olive Salad
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