Fresh and cool tasting, this dressing is good on salads of course, but it goes quite well with grilled fish and shrimp, and with grilled chicken or lamb kebabs. It is also an excellent accompaniment to summer squash, whether raw or cooked.
INGREDIENTS:
¼ cup mint leaves, packed (try for the most tender leaves, usually from the ends) ¼ cup white balsamic vinegar 1/8th cup agave syrup or sugar ½ teaspoon Dijon style mustard 1/8th teaspoon minced garlic Pinch each salt and fresh finely ground pepper Neutral flavored oil, such as grapeseed or sunflower, as needed, around ¾ cup
METHOD:
Put all ingredients except the oil into a blender. Puree for 30 seconds to 1 minute until no discernible chunks of leaf are left.
As soon as the leaves are well pureed, remove the plug from the center of the top and in a thin stream, drizzle in the oil until the dressing is fully emulsified. You will know when this is by watching the “whirlpool” that has formed disappear. Another way to say this is that the hole in the liquid in the center of the blender fills in when you have just the right amount of oil.
Dressing will keep 3-5 days in the refrigerator.
Yield: Around 1¼ cup dressing
Source: Chef Andrew E Cohen
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