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Weekend Herb Blogging: Salad with Lime-Mint Dressing

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lime-mint-dressing-for-web.jpg

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…

Lime-Mint Dressing

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.

    This week, WHB is being hosted by Astrid at Paulchen’s Food Blog. To find out more about Weekend Herb Blogging including information on upcoming hosts, visit this page at Kalyn’s Kitchen.

    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 😉

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    Comments

    1. Peter says

      Congrats on your 100th post and the salad looks nice. It's good that you held off on the mint...too many people make the error of using too much of it. A little goes al long way. I'll be there with some Prosecco and raspberries!
      Reply

    2. Kalyn says

      First, congrats on the 100 posts. It's very hot in Utah right now too. This salad looks perfect. I love the idea of combining mint and lime juice, and with feta, wow! Well you know I'll have to try this for myself!
      Reply

    4. Nicole says

      Peter: Thanks! Mmmmm...raspberries! Kalyn: Thanks! You should definitely try it sometime, it's a great combination! Astrid: Thanks for hosting :-)
      Reply

    6. Simona says

      Eating Sicilian gelato to keep yourself cool is not a bad idea. Can you get to the beach in reasonable time from where you live? Madison's is also one of my favorite cookbooks. Yesterday I made her rye bread and it came out really nice: however, making bread means having the oven on, which is probably not great when it is already hot, so a salad is more suited for your weather. I hope the temperature goes down a bit.
      Reply

    8. Nicole says

      Ruby: Yes, it was! Simona: The beach is only 20 - 30 minutes away but I'd rather go when it's not quite so hot! Today it was 111 degrees! I've had good success with all the breads I've tried from Madison's book...especially the pizza dough. I actually made focaccia from that book yesterday :-) Ulrike: I love that combination also in drinks!
      Reply

    9. Katiez says

      I use tons of chives for the same reason - nice onion flavor but not too strong. Garlic chives are good, too. I like the idea of the mint and lime juice....must use more mint! Good salad, congrats on the 100th and 106?!?!? You must be getting all of my sunshine.. we're barely seeing 70 here in the Vendee (France)
      Reply

    11. Nicole says

      Katiez: I've never tried garlic chives but I'd like to try growing some! Now 106 sounds nice...it's been much hotter than that the last couple of days! I wish I could just hop on a plane and go to France! Doc Barleycorn: Thanks :-)
      Reply

    13. sher says

      Yes, congrats on the 100th post! Deborah Madison (who comes from Davis, where I live) is one of my favorites. Her salads are magnificent! She has a real knack for creating fabulous dressings.
      Reply

    14. ToniJo says

      I'm new to making dressings, can this fresh mint and Lime dressing be stored? How long for? We are going camping for 15 days and would love to take it with us.
      Reply

    15. Kim @ In Our Write Minds says

      I passed this recipe on to a friend who was looking for a mint and lime salad dressing. Her husband, who apparently doesn't comment on her cooking very often, told her it tasted like something you'd order at a high-class restaurant. She's renamed it her "Mojito Salad Dressing." Now I can't wait to try it!
      Reply

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