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Lemon-Mint Dressing

Lemon-Mint Dressing

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Terrific Green Salads

By Kevin Maguire

January 2000

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Recipe Summary

Yield:

MAKES 1/2 CUP

Ingredients

2 tablespoons snipped chives
1 tablespoon mint leaves
1 tablespoon minced onion
½ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
⅓ cup extra-virgin olive oil
Salt and freshly ground pepper

Directions

Step 1

In a blender, finely chop the chives, mint, onion and lemon zest. Add the lemon juice and vinegar and blend until incorporated. With the machine on, add the oil in a thin stream until emulsified. Season with salt and pepper.

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Make Ahead

The vinaigrette can be refrigerated for up to 1 day.

Notes

One Tablespoon Calories 81 kcal, Total Fat 9.2 gm, Saturated Fat 1.3 gm.

Serve With

Grilled Sea Bass with Lemon-Mint Dressing.

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