Mushrooms are the main focus of this salad I personally couldn’t find shiitakes the day I made it, so I chose some delicious looking oyster mushrooms instead. Read more
Mint is one of our favorite herbs, and we usually have some in the house. We add mint leaves to our tea, and sometimes just to a glass of hot water. When I felt like we needed a change from our usual vinaigrette salad dressing, I chopped up some fresh mint leaves, dropped them into a mixture of oil and vinegar, and then added lemon. The result was a cool, refreshing dressing with a hint of tartness – perfect for a crisp green salad.
1/3 cup extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons freshly squeezed lemon juice
8-10 fresh mint leaves, finely choped
salt & coarsely ground pepper to taste
Combine the ingredients in a salad dressing shaker or a small jar with a tight fitting top. Shake well and pour over salad.