Ambrogio by Acquerello Lemon & Mint Vinaigrette


  • 2 lemons 

  • 2 Tbs Peanut (or other neutral) oil

  • 6 Mint leaves 

  • Salt 

  • Pepper


  1. Zest 1 lemon and add to a small bowl.

  2. Juice both lemons. Pour juice through a fine-mesh strainer to remove any seeds and pulp. Add to a bowl with lemon zest. 

  3. Add oil, salt, and pepper and whisk to combine.

  4. Julienne cut the mint leaves and add to the dressing. 

  5. Stir gently to combine. Adjust seasoning to taste!

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