Mint Dressing
Updated June 5, 2024
Andrew Scrivani for The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups tightly packed mint leaves, washed and dried
2 tablespoons chopped shallots
2 teaspoons red wine vinegar
½ cup fruity-tasting olive oil
1 small clove garlic, minced
½ teaspoon kosher salt, more to taste
Freshly ground black pepper to taste
Nutritional analysis per serving
10 grams carbs; 529 calories; 39 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 55 grams fat; 7 grams fiber; 376 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.
Private Notes
Comments
So fresh and tasty! I didn't need to add any salt beyond what the recipe called for.
I thought a little more acid improved the brightness of the taste — next time I’ll use citrus juice rather than red wine vinegar.
Quite tasty. I stirred some into a pot of freshly cooked lima beans, which made a successful combination. Right after making it, it seemed too salty and too vinegary, as previous commenters have noted. But when serving it several hours later, the flavors all had melded together much better.
I substituted scallions in place of the Shallots, and was yummy. Used as dressing for a corn and chickpea salad.
Quite tasty. I stirred some into a pot of freshly cooked lima beans, which made a successful combination. Right after making it, it seemed too salty and too vinegary, as previous commenters have noted. But when serving it several hours later, the flavors all had melded together much better.
I added a tablespoon of honey to give it a touch of sweet. I thought that the shallot was a bit heavy, so next time I will also cut the amount of shallot by 50%. I liked it though and will make it again.