Fresh mint lends a gentle tingle to this vinaigrette. Most supermarkets stock spearmint, which has a relatively sweet flavor and mild menthol hit. Peppermint has a deeper, spicier, more peppery (hence the name) flavor and smaller, darker green leaves. Either works well here, but if you can grow, or otherwise get your hands on, some peppermint, it’s our first choice. The mint loses some vibrancy as the vinaigrette sits for a few hours, so make the dressing right before using.
MAKES ABOUT 1/2 CUP [120 ML]
11/2 Tbsp rice vinegar
1 tsp fresh lemon juice
1 tsp sugar
2 Tbsp minced shallot
Kosher salt
Freshly ground black pepper
1/3 cup [80 ml] mild-flavored extra-virgin olive oil
1/3 cup [15 g] finely chopped fresh mint
In a glass jar, combine the vinegar, lemon juice, sugar, shallot, 1/2 tsp salt, and 1/4 tsp pepper and swirl to dissolve the salt. Add the olive oil and mint, screw on the lid tightly, and shake until the ingredients are well combined. Let stand to allow the flavors to meld, about 15 minutes. Taste and adjust the seasoning with additional salt and pepper, if necessary. Shake to recombine and use immediately.