Best 3 Lemon And Mint Vinaigrette Recipes

Lemon and mint vinaigrette is a refreshing and flavorful dressing that can be used to enhance a variety of dishes. Its bright citrus flavor, paired with the herbal freshness of mint, creates a perfect balance of tangy and sweet. Whether you're looking to dress a simple salad, marinate grilled chicken or fish, or add a zesty kick to your favorite roasted vegetables, lemon and mint vinaigrette is a versatile and delicious choice. Its vibrant green color and aromatic scent make it a delightful addition to any culinary creation.

Let's cook with our recipes!

ASPARAGUS, HAZELNUT AND MINT SALAD WITH LEMON VINAIGRETTE

Asparagus, Hazelnut and Mint Salad With Lemon Vinaigrette image

Categories Salad High Fiber Vegan Vegetable Healthy Vegetarian Wheat/Gluten-Free

Number Of Ingredients 13

Ingredients

1 tablespoon Lemon zest
2 tablespoons Lemon juice
1 tablespoon Dijon mustard
1 tablespoon Maple syrup
1/4 teaspoon Sea salt (fine)
1/4 teaspoon Pepper
1/4 cup Extra virgin olive oil
1 pound Asparagus, ends trimmed, tips intact and spears cut into 1 inch pieces
3 cups White quinoa, cooked
1/3 cup Hazelnuts, cashews or almonds toasted
1/4 cup Scallions, thinly sliced
1/4 cup Fresh mint leaves rolled together and thinly sliced, packed
1 tablespoon Champagne vinegar or rice wine vinegar

Steps:

Whisk together lemon zest and juice, vinegar, mustard, syrup, salt and pepper. Slowly add olive oil whisking constantly.
Bring large saucepan of salted water to boil; cook asparagus 2-4 minutes until crisp-tender. Transfer to ice water with slotted spoon. When cool to touch, drain well and spread on towel to absorb remaining water.
Combine asparagus and quinoa in large bowl; toss with about 1/4 c of vinaigrette. Add coursely chopped nuts, scallions and fresh mint.
Season with salt and pepper and more vinaigrette to taste.
Serve warm or at room temperature. Serves 4-6.

LEMON AND MINT VINAIGRETTE

Lemon and Mint Vinaigrette image

Tart lemon and cool mint combine in this refreshing vinaigrette from chef Michel Roux's "Sauces" cookbook. Use it to dress cooked vegetables, such as cauliflower. Also Try:Classic Vinaigrette, Roquefort Vinaigrette, Tomato Vinaigrette

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

Finely grated zest of 2 lemons
Juice of 2 lemons
1/4 cup plus 2 tablespoons peanut oil
Coarse salt and freshly ground black pepper
6 fresh mint leaves finely chopped

Steps:

In a medium bowl, whisk together lemon zest, juice, and oil; season with salt and pepper. Just before serving, stir in mint leaves.

GRILLED TUNA AND FENNEL WITH LEMON-MINT VINAIGRETTE

Grilled Tuna and Fennel With Lemon-Mint Vinaigrette image

Provided by Molly O'Neill

Categories dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1/2 cup fresh lemon juice
3 tablespoons soy sauce
1 teaspoon kosher salt
3 small bulbs fennel, quartered
4 7- to 8-ounce tuna steaks, each about 1 1/4 inches thick
1/4 cup chopped mint
2 tablespoons chopped chives
2 tablespoons chopped parsley
2 teaspoons chopped tarragon

Steps:

Preheat a charcoal grill or a broiler. In a small bowl, whisk together the oil, lemon juice, soy sauce and salt. Set aside.
Place the fennel in a large microwave-safe bowl, cover with plastic wrap and microwave on high until the fennel just begins to become tender, about 6 to 7 minutes. Drain the fennel and brush it lightly with the oil-and-lemon mixture. Grill or broil until lightly browned and very tender, about 8 to 10 minutes.
Meanwhile, brush the tuna with some of the oil-and-lemon mixture and grill or broil until seared but red in the center, 2 to 3 minutes per side. Transfer to a platter and surround with the fennel. Combine the herbs with the remaining oil-and-lemon mixture and pour it over the tuna. Serve immediately.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 29 grams, Fiber 5 grams, Protein 55 grams, SaturatedFat 4 grams, Sodium 984 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use fresh ingredients: Fresh lemons and mint will give your vinaigrette the best flavor. If you can, use organic ingredients for the best quality.
Taste as you go: This is the best way to ensure that your vinaigrette is perfectly balanced. Start with a small amount of each ingredient and add more until you reach the desired flavor.
Let the vinaigrette rest: This will allow the flavors to meld together and develop. For the best results, let it rest for at least 30 minutes before using.
Use a variety of vinegars: You can use any type of vinegar in your vinaigrette, but some vinegars work better with certain dishes. For example, white wine vinegar is a good choice for light salads, while balsamic vinegar is better for heartier salads and grilled meats.
Experiment with different herbs: Mint is a classic herb for vinaigrettes, but you can also use other herbs like basil, thyme, or oregano. Experiment to find the herbs that you like best.

Conclusion:

Lemon and mint vinaigrette is a versatile dressing that can be used on a variety of dishes. It's light and refreshing, with a bright citrus flavor and a hint of mint. This vinaigrette is perfect for salads, grilled meats, and fish. It's also a great way to add flavor to roasted vegetables or steamed asparagus. With its simple ingredients and easy preparation, lemon and mint vinaigrette is a must-try for any home cook.