Mint is an unsung star of the herb garden — it's delicious and it perks up almost anything, from desserts to the dressing on this salad.
Fresh Ways to Use It
1. Make tea with fresh mint leaves after a meal. No dinner guest ever turns it down!
2. Add it by the bunch to your centerpieces, as we did here.
3. Chop it and swirl into whipped cream for a hit of freshness.
4. Swap it with basil for a new take on your pesto recipe.
5. Paint melted chocolate on leaves and freeze; use to dress up desserts or as a palate cleanser.
6. Make ice cubes with whole mint leaves and some berries.
7. Top a dried apricot with Saint Angel cheese and mint for an easy appetizer.
8. One word: Mojitos.
- ½ cup Champagne vinegar
- ¼ cup lemon juice
- 2 small shallots, minced
- 1 teaspoon sugar, maple syrup or honey
- ¼ cup parsley
- ¾ cup fresh mint leaves
- 1 cup olive oil
- Salt and pepper to taste
Combine all ingredients in a blender and blend until smooth, seasoning to taste with the salt and pepper. To serve the salad pictured here, toss mesclun greens and torn mint leaves in a large bowl, then drizzle with the vinaigrette. Plate it and top each salad with blueberries, sliced blackberries and crumbled feta, then sprinkle with lemon zest.
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This article originally appeared in the April 2017 issue of CQ.