More Cilantro Mint Vinaigrette

This vinaigrette is so fresh, bright and tasty, I’m glad I had some left over. It was perfect with my warm Bahía Magdalena scallops, and equally delicious with shrimp. The conundrum, how to serve it?

Shrimp Cocktail?


Simply tossed with chilled shrimp?

It makes a fabulous vinaigrette for salads:

As salad dressing for a spicy lettuce mix with roasted cashews?

As a light sauce for chopped red and green heirloom tomatoes with shaved Manchego cheese and gray salt?

Wolfgang Puck serves this vinaigrette with Grilled Lamb Chops.
I’ll have to try that, too!

10 thoughts on “More Cilantro Mint Vinaigrette”

  1. Hi Maryann – as for the gray salt, well, I’m a fan of Michael Chiarello, and he goes on and on about it.
    Do you like him? He’s Italian 🙂

    From his NapaStyle.com: Naturally harvested in Brittany, this is my prime-time go-to salt. Slightly moist with a chunky texture, it’s full of magnesium, iron, calcium, potassium, manganese, zinc and iodine.

    Really though, there is a difference in taste, and especially the size of the grain and how they melt on your tongue. In my opinion: really great on fresh tomatoes.

  2. You had to go and mention “conundrum”. Which you may remember is one of my favorite white wines. And yes, I think that it would taste up to this Cilantro Mint Vinaigrette. There’s just enough effervescence in it to stanbd up to the vinegar. But, then again, a nice bottle of Vueve Clicquot would work with any of these dishes that you propose. Did someone say champagne? Cheers!

  3. Maryann – Ha! You are too funny!
    Sandi – Thank you, and thanks for stopping by!
    Jenn- I’m excited to be a part of the FBR!

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