Mint And Celery Leaf Vinegar Recipes

REFRESHING MINT AND CELERY SALAD

Refreshing Mint and Celery Salad image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

5 celery stalks with leaves, trimmed and very thinly sliced on a bias, leaves finely chopped
2 tablespoons fresh mint leaves, chopped
1 tablespoon extra-virgin olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper

Steps:

Place the celery, celery leaves and mint in a medium salad bowl and toss to combine. Drizzle with the oil and sprinkle with the lemon juice, salt and pepper. Gently toss the salad and serve.

CANTALOUPE AND CELERY SALAD WITH MINT VINAIGRETTE

Cantaloupe and Celery Salad with Mint Vinaigrette image

This is ideal hot-weather fare. For thinly slicing both the melon and the celery, we like the 10.5-inch mandoline by Kyocera ($23; cooking.com).

Provided by Lora Zarubin

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup fresh lemon juice
3 tablespoons chopped shallot (about 1 medium)
2 tablespoons Champagne vinegar
1 1/2 teaspoons finely grated lemon peel
1/4 cup olive oil
2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced
1 1/2 teaspoons tamari soy sauce*
1 ripe medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, seeded, peeled, very thinly sliced
4 celery stalks, very thinly sliced on diagonal (about 1 2/3 cups)
2 green onions, thinly sliced (about 1/2 cup)
8 radishes, trimmed, thinly sliced (about 1/4 cup)
Extra-virgin olive oil (for drizzling)

Steps:

Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.
Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.
Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.

MINT VINEGAR

Mint Vinegar image

Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift.

Provided by Nyteglori

Categories Salad Dressings

Time P14DT1m

Yield 1 c

Number Of Ingredients 3

Ingredients

2 cups fresh mint leaves, chopped and bruised
1 cup white vinegar
3 fresh mint leaves (optional)

Steps:

Pour vinegar over mint. Cover tightly and steep 2-3 weeks.
Strain into decorative bottle. Press the mint leaves against the strainer to extract all the vinegar.
A few mint leaves may be added for decorative purposes.

Nutrition Facts : Calories 86, Fat 0.5, SaturatedFat 0.1, Sodium 27.8, Carbohydrate 9.8, Fiber 4.1, Sugar 1, Protein 1.9

LEMON MINT VINEGAR

Lemon Mint Vinegar image

Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift.

Provided by Nyteglori

Categories Salad Dressings

Time P2DT1m

Yield 1 pint

Number Of Ingredients 4

Ingredients

1 lemon
1 7/8 cups rice wine vinegar
5 leaves spearmint
1 -2 leaf spearmint

Steps:

Remove 1x3" strip peel with vegetable peeler from lemon making sure no pith is attached.
Pour vinegar into hot sterilized pint jar. Add rind and spearmint leaves.
Place in sunny window for 1-2 days. Taste.
Remove peel and leaves when desired strength is reached. Add mint leaves for decoration. Seal.
Store in cool dark place.

Nutrition Facts : Calories 21.6, Fat 0.3, Sodium 3.2, Carbohydrate 11.6, Fiber 5.1, Protein 1.3

CRISPY CELERY SALAD

Crispy Celery Salad image

Categories Salad No-Cook Picnic Vegetarian Quick & Easy Vinegar Mint Celery Summer Parsley Parade

Number Of Ingredients 7

Ingredients

5 or 6 outer celery ribs, trimmed and thinly sliced on the diagonal
Small inner celery ribs, including the leaves, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Salt and freshly ground black pepper, to taste
1/4 cup small whole fresh flat-leaf parsley leaves
2 tablespoons coarsely chopped mint leaves

Steps:

1. Place all of the celery in a bowl. Toss with the oil and vinegar. Season with salt and pepper.
2. Just before serving, toss with the parsley and mint. Serve immediately. It's delicious served on a bed of thinly sliced beets.

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