Mint And Celery Leaf Vinegar Recipes

CANTALOUPE AND CELERY SALAD WITH MINT VINAIGRETTE

Cantaloupe and Celery Salad with Mint Vinaigrette image

This is ideal hot-weather fare. For thinly slicing both the melon and the celery, we like the 10.5-inch mandoline by Kyocera ($23; cooking.com).

Provided by Lora Zarubin

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup fresh lemon juice
3 tablespoons chopped shallot (about 1 medium)
2 tablespoons Champagne vinegar
1 1/2 teaspoons finely grated lemon peel
1/4 cup olive oil
2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced
1 1/2 teaspoons tamari soy sauce*
1 ripe medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, seeded, peeled, very thinly sliced
4 celery stalks, very thinly sliced on diagonal (about 1 2/3 cups)
2 green onions, thinly sliced (about 1/2 cup)
8 radishes, trimmed, thinly sliced (about 1/4 cup)
Extra-virgin olive oil (for drizzling)

Steps:

Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.
Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.
Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.

MINT VINEGAR

Mint Vinegar image

Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift.

Provided by Nyteglori

Categories Salad Dressings

Time P14DT1m

Yield 1 c

Number Of Ingredients 3

Ingredients

2 cups fresh mint leaves, chopped and bruised
1 cup white vinegar
3 fresh mint leaves (optional)

Steps:

Pour vinegar over mint. Cover tightly and steep 2-3 weeks.
Strain into decorative bottle. Press the mint leaves against the strainer to extract all the vinegar.
A few mint leaves may be added for decorative purposes.

Nutrition Facts : Calories 86, Fat 0.5, SaturatedFat 0.1, Sodium 27.8, Carbohydrate 9.8, Fiber 4.1, Sugar 1, Protein 1.9

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