Mint
5 recipes found
Ginger-Lime Cucumber Salad
Cooling, refreshing and supremely easy to make, this cucumber salad spotlights spicy ginger, bright lime juice and a blend of fresh herbs to emphasize its green color and flavor. The most essential ingredient, an often-overlooked component in the cucumber universe, is patience. Marinating cucumbers, even if only for 10 minutes, allows new and distinct flavors the opportunity to penetrate the juicy flesh, resulting in a more savory outcome. Make this salad a couple of hours before serving, or even the night before, to allow the dressing its most optimal influence. Spoon this salad over freshly toasted, crusty bread, with or without a few slices of gravlax, along with the juices that inevitably pool at the bottom of the salad bowl.
Mango-Tomato Salad
This simple salad, anchored from veering too sweet by delicate greens and just-tart vinegar, will suit any style of mango. A hearty knife and fork salad, it’s great as a full lunch or alongside other vegetables or meats, with each bite highlighting the ingredients’ simplicity.
Pesto alla Trapanese (Pasta With Tomatoes, Almonds and Mint)
There’s an inspiring casualness to the best Italian cooking: Combine a handful of high-quality, local ingredients, season them simply and let them be. A great example is pesto Trapanese, a simple sauce that digs deeply into the Sicilian soil it comes from. Rich almonds and fruity olive oil mingle with fragrant herbs while tangy tomatoes make it brighter and sweeter than green pesto, its more famous cousin from Genoa. This mint version, adapted from “Made in Sicily” (Ecco, 2012) by Giorgio Locatelli, the London-based chef and restaurateur, swaps out the traditional mortar and pestle for a food processor but keeps the earthy soul of the dish intact. Besides tossing this pesto with pasta, try spooning some over fish, shrimp or roasted potatoes.
Summer Roll Noodle Salad
Taking a cue from Vietnamese summer rolls, this rice vermicelli noodle salad is packed with the bold, bright flavors and textures reminiscent of its namesake dish. With tender lettuce for its sweet, earthiness (and a nod to the lettuce often used to wrap around spring rolls), a hefty handful of fresh herbs and plump shrimp, this salad is texturally rich and full of fresh flavors. The dressing — a hybrid of peanut dipping sauce and nước chấm — is nutty, punchy and deeply savory thanks to the fish sauce and hoisin. To lessen the fiery bite of the Thai chile in the dressing, let it sit in the lime juice before adding the rest of the ingredients. A combination of carrots and bean sprouts bulk up the salad, but feel free to swap more of one for the other.
Zucchini and Fennel Salad
It’s not properly summer until you have too much zucchini in your life, spilling out of your market bags and collecting in your crisper drawer. This recipe takes what might feel like a bumper crop burden and makes it a star of the season once more. Fresh, crisp and bright, this plucky, lemony shaved zucchini and fennel salad is easy to throw together for a lovely summer luncheon or dinner. An incredibly à la minute salad, the vegetables are basically softened in the moment with the salt and the acid, so make sure to serve this salad quickly for optimal texture and taste. While it is crispest and freshest as soon as it’s made, leftovers will be just as lovely, albeit not as crisp, the next day, and can be perked up with fresh herbs or even repurposed: Roughly chop and toss with arugula and cooked chicken for a great, hearty lunch. This is a salad that gives and gives.