Tonight Ken is cooking (again) as I still am wearing the battering ram cast on my right arm. It's to be grilled Atlantic salmon with green beans w/ toasted almonds, and one of our favorites - Israeli couscous w/ pine nuts, and a green salad w/ a vinaigrette.
I like to make a couple of dressings to have on hand - a balsamic, a true French vinaigrette, and of course, Shaker mint vinegar. Easier not to have to think about a dressing while getting dinner! I really do not understand why anyone would want to purchase salad dressing as it's so incredibly simple to make!
Shaker Mint Vinegar
1 qt. white vinegar
4 c. sugar
Large bunch of washed mint (stems ok -bugs not)
Make this in the spring or summer when the mint is at its best. Bring vinegar and sugar to a boil in a large pot. Stir until the sugar dissolves. Turn off the heat. Add the mint, stems and all, stirring until it wilts. Cover and let it sit until cool. Strain vinegar into a bowl, wringing the mint with your hands. If there is any sediment, pour cooled vinegar through a coffee filter. Store in glass bottles. This keeps beautifully for a year.
This recipe was given to me by Gary Hamel, an artist from Orange, NH who says it was produced each spring by the Enfield Shakers.
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I will try your dressing recipe this summer! Can't wait.
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