Sure, we’re all supposed to avoid commercial lettuce for a while because we can’t trust us not to make us sick in an unregulated late-stage capitalist hellscape, but it’s still possible to enjoy a nice vinaigrette dressing on other things. And if you have a plentiful supply of mint in your garden, why not give this a try? It’s refreshing, and minty-lemony.

This would be good on a spinach salad with berries in it, though I’ve also used it in a recipe for zucchini as well as a dressing for toasted slices of focaccia. I found this in Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-And-Match Dressings by Joyce Goldstein, who indicates it would also make a good sauce for cooked fish or on potatoes, grain or bean salads, or other vegetables. Why not?

1/4 c. + 2 tbsp. lemon juice
1/4 c. + 1/2 c. chopped fresh mint
1/4 c. red wine vinegar
1 tsp. honey
1/2 tsp. sea salt
1 1/4 c. olive oil (preferably mild and fruity)

Make an infusion by combining the 1/4 c. lemon juice and 1/4 c. mint in a small saucepan and bring to a boil.

Remove from heat and let steep for 10 minutes, then strain into a mixing bowl, pressing the leaves against the strainer to extract all of the liquid. There should be ~1/4 cup. Don’t expect it to be green.

Add the remaining ingredients and whisk together.