Minted Bread Vinaigrette

6 ingredients
4 steps

Ingredients

  • Leaves from one 2 1/2-ounce bunch of mint
  • Two 1-ounce slices of white sandwich bread, crusts trimmed, bread cut into 1/4-inch dice
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • Salt and freshly ground pepper

Directions

  1. 1
    In a mini food processor, pulse the mint leaves until coarsely chopped.
  2. 2
    Add the bread and pulse until finely chopped.
  3. 3
    Transfer the mixture to a bowl and stir in the olive oil, mustard and vinegar.
  4. 4
    Season with salt and pepper.

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