Serving

Lemon Mint Dressing
Lebanon

Makes
Effort:
Sched:
DoAhead:  
2/3 c  
*
10 min  
Best
This dressing is made with various proportions. The formula given here is about normal but may be a little tart for some (if so use less lemon and more oil). Some formulas have no herbs, but as many as 3 cl of Garlic. Pomegranite Juice or Verjuice (juice of very unripe grapes) are also sometimes used in place of Lemon Juice.




1/4
1
1/2
1/4
1/3
1/3
c
cl
t
c
c
c
Lemon Juice
Garlic
Salt
Olive Oil ExtV
Parsley Leaves(1)
Mint, fresh (2)
  1. Squeeze LEMON JUICE.
  2. Crush GARLIC and chop fine. Smash to a pulp in a mortar along with 1/2 t Salt (the salt helps with the mashing).
  3. Chop PARSLEY and MINT very small.
  4. Mix All Items. Let rest for a couple hours to blend flavors if you can.
  5. Stored in a tightly sealed jar and refrigerated it should last for a week.
NOTES:
  1. Parsley:   This should be flat leaf (Italian) parsley, not the curley leaf stuff that tastes like plastic. Measure is chopped very small and lightly packed.
  2. Mint:   Measure is chopped very small and lightly packed. Dried mint could also be used (more Turkish style), about 3 T dried leaf or to taste.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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