These two dressings use lemon balm, a strong citrus-scented member of the mint family.
Light and Bright Lemon Balm Dressing
1 cup olive oil
1/2 cup raw apple cider vinegar
1 cup fresh lemon balm, minced
4 tablespoons fresh parsley, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
nasturtiums for garnish
Combine all ingredients. Cover and chill for at least a 1/2 hour until all the flavors have blended. Serve over green salad. Garnish with nasturtium blossoms. For an extra spicy kick include nasturtium leaves in your salad too.
Simple, but with a kick of garlic Lemon Balm Dressing
1/4 cup olive oil or grape seed oil
1 clove garlic, crushed (more if you like garlic)
1 tablespoon white wine vinegar
1-3 tablespoons fresh lemon balm
Food process everything until smooth then refrigerate.
Like Lemon Balm? Try Lemon Balm Pesto!