this simple recipe gets a super simple post!
what makes a vinaigrette simple? well, this vinaigrette is simple to make, so there’s that. but technically, it’s considered a simple vinaigrette due to the lack of an emulsifying agent such as an egg yolk, mustard, or hydro-colloid such as xanthan gum.
that being said, if you prefer a creamy vin, just add 1/2 tsp of dijon mustard to this recipe!
please note: i like my vins really acidic, so i usually use a 1:1 ration of acid to oil when my acid is fresh citrus juice. the more traditional ratio is 1:2, which, i sometimes use if my acid is vinegar. some people even use a 1:3 ratio, but i find that too oily and bland. play around with it until you figure out your preferred ratio. just make sure that you taste it on some lettuce so you get a true sense of the vinaigrette’s acidity.
LIME-MINT VIN [dresses 4 medium-ish salads]
- 1/4 c lime juice
- 1/4 c olive oil
- 1 small garlic clove, minced
- 1 small shallot, minced (~ 1 Tbsp)
- 1 sprig mint, leaves chiffonade (~ 1 Tbsp)
- salt and pepper to taste
ok, this couldn’t be any easier. combine all ingredients in a mason jar. secure lid. shake it like you mean it. pour it immediately over your salad and dress. don’t forget to salt and pepper your salad as well!
so what the heck is a medium-ish salad, anyway?! to me, a medium-ish salad is made up of about 1- 1.5 cup packed greens of your choice and about a cup of other veggies. I tend to serve my protein on top of the salad, rather than mix it in, but if you’re mixing your shredded chicken or shrimp into a salad, then you’ll probably want to add a little extra vinaigrette.
enjoy this Summery vinaigrette on pretty much any salad of your choice, but it goes particularly well with Summer fruit.
for example, this salad: arugula, watermelon, cuke, red onion, avo, parsley, mint. served here with a grilled grass-fed burger, but it would be equally delicious with chicken, shrimp, salmon… lamb… but i really *hate* lamb…
OR this salad: arugula, strawberry, sugar snap pea, fresno pepper, red onion.
what’s your favorite salad to use this vin on?