Pepper-Mint Dressing & Marinade13 Feb 2012, by Healthy Recipes in
Photo by www.NourishingMeals.com
This lemony, peppery, garlicky, minty salad dressing is fantastic (or shall I say addicting) over crisp romaine lettuce topped with toasted pine nuts, green onions, and shredded carrots. Marinate for a few hours in the refrigerator then saute. There are so many ways to use this dressing, I look forward to hearing your ideas too! Enjoy!
1/2 cup packed fresh spearmint leaves
1/2 cup freshly squeezed lemon juice (2 lemons)
4 to 5 garlic cloves, peeled
1 small shallot (optional)
1 teaspoon whole black peppercorns
1 teaspoon sea salt
3/4 cup extra virgin olive oil
Add all ingredients except for olive oil to a blender. Blend on high until very smooth, 1 to 2 minutes. Add the olive oil, blend on low speed until just incorporated. Pour into a glass jar and store in the refrigerator until ready to use. Bring to room temp before serving.
Note: I usually only use the shallot if I am using this recipe as a marinade for fish or chicken. It isn’t really necessary for a salad dressing.