Sunday, February 28, 2010

Pepper-Mint Dressing & Marinade


Today I thought I would share something simple. A salad dressing recipe made from fresh spearmint and black peppercorns. Hence the name, Pepper-Mint (not to be confused with peppermint). Use it on your favorite salad or use it to marinate chicken or fish. This dressing is vinegar-free and fits right into our guidelines for Phase 3 of the Elimination Diet.

Fresh spearmint can be found at your local food co-op or health food store (or growing wild in your garden if you didn't contain the roots like me)! We pulled most of the mint out of our garden last year because it was taking over. Though I do have a few plants creeping up in the herb garden right now.

Pepper-Mint Dressing & Marinade

This lemony, peppery, garlicky, minty salad dressing is fantastic (or shall I say addicting) over crisp romaine lettuce topped with toasted pine nuts, green onions, and shredded carrots. Use it during Phase 3 of the Elimination Diet to marinate cubed chicken. Marinate for a few hours in the refrigerator then saute. There are so many ways to use this dressing, I look forward to hearing your ideas too! Enjoy!

1/2 cup packed fresh spearmint leaves
1/2 cup freshly squeezed lemon juice (2 lemons)
4 to 5 garlic cloves, peeled
1 small shallot (optional)
1 teaspoon whole black peppercorns
1 teaspoon sea salt
3/4 cup extra virgin olive oil

Add all ingredients except for olive oil to a blender. Blend on high until very smooth, 1 to 2 minutes. Add the olive oil, blend on low speed until just incorporated. Pour into a glass jar and store in the refrigerator until ready to use. Bring to room temp before serving.

Note: I usually only use the shallot if I am using this recipe as a marinade for fish or chicken. It isn't really necessary for a salad dressing. Source: www.NourishingMeals.com


Other Dressings and Condiments you might like:


9 comments:

  1. this looks awesome! i love blended greens or veggie dressings, and I love mint especially! thanks for sharing, i will totally be making this the next time i have fresh mint! genius.
    -Kim | www.affairsofliving.com

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  2. This would be deliciously refreshing. I bet it would also be really good drizzled over some tacos - like shredded lamb tacos or something. Mmm...

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  3. Thanks! Always looking for vinegar and dairy free options! Glad the shallot is optional (also can't have onions).

    Have a great day!

    Kristi

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  4. This looks delish! I have been trying to find/create dressings that work in Phase 2 -- My vegan caesar didn't work out great , so I am totally excited to try this tonight! Yum. ~ Megs

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  5. Ali, I made a half batch of your dressing for dinner yesterday. Bravo! Very good!

    We have also been enjoying the broccoli soup though I used ground cashews in place of the almond flour. Many thanks!

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  6. This dressing is great - addictive doesn't even begin to describe it!
    I made a batch yesterday and used half to marinate some cubed turkey breast I sauteed for dinner. My kids loved it. I am enjoying the rest on salads - as is my son.
    Bet it would be good over quinoa in a sort of middle eastern style dish, what with the mint and all.
    Thank you so much for all of your wonderful recipe ideas.

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  7. Does anybody have a nettle lasagna recipe and can I just substitutethe nettles instead of spinach?
    Thanks
    Walter

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  8. The Pepper-Mint dressing is absolutely delicious!! My new favorite salad dressing! Thank you so much for posting this recipe!

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Thanks, and as always, Happy Cooking! Ali & Tom