Small Bowl of Lemon Mint Dressing

Lemon Mint Dressing


Lebanon
Makes:
Effort:
Sched:
DoAhead:  		 2/3 cup
*
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.

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)

Pomegranite Juice or Verjuice (juice of very unripe grapes) are also sometimes used in place of Lemon Juice.

Make   -   (10 min)
  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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