I've had so many requests for my dressing recipe, that I am posting the recipe here. Actually it was one request, see how accommodating I am. Does it count if that one person asked more than once? I thought so. First let me say, by way of disclaimer that I have a strong liking for vinegar, so please adjust your oil/vinegar proportions accordingly. Many recipes call for 3 parts oil, 1 part vinegar, so you may want to start there.
Ingredients:
Oil, any kind really
Vinegar, I like white wine, and sherry is good, too. Lemon juice is also nice.
Mint leaves, a small handfull
Salt and Pepper
If you want to be all fancy, these are optional (add just before you add the mint): a little piece of garlic a shake of cumin (seems to lower the acidity) a little blob, maybe a 1/2 teaspoon of seedy mustard a little piece of shallot you can also substitute any herb, or combination of herbs that you like. I love cilantro.
In a small food processor (I use my small one because I don't make very much dressing at a time, this won't keep) wiz up your oil and vinegar. I do a small gurgle of each, but you could do different measurements as noted above. Mine probably amount to 2 Tablespoons of each. Add some salt and pepper. Add the garlic so it purees well. When you have mixed this well, taste a little bit. This is the time to adjust your vinegar and oil. If it seems to sour add a little oil, if it's too greasy add a little vinegar and some salt. When this mixture is to your liking (and you could use the dressing as it) add your mint leaves.
A word about mint. The first time I read the recipe that I base this from, I thought, 'that sounds odd, I don't think I would like that.' But I have tons of mint growing in my yard, so I tried it. I believe it is lemon mint, because it smells like lemon.
I think this makes a nice tasting dressing, but I bet most any mint would work. My mint leaves are really big and soft, with no real veins or woody stems. If your mint is different please adjust accordingly. I put about 5 mint leaves in the dressing at this point and wiz it up. I taste again and add salt and pepper if needed. How do you know if it's needed? I salt my food until I can taste all the little things I've put in something, for example if you add garlic and you can't really taste garlic in your final product, add a little salt to bring it out. Just don't go over board. So it's done. Easy, huh? Put it on lots of greens with cut up green apple and some citrus or a nectarine, pretty tasty.
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