Michael Graydon + Nikole Herriott
A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat
Recipe information
Yield
Makes about 1 cup
Ingredients
1 chopped serrano chile or jalapeño (seeds removed; optional)
½ cup (packed) arugula
½ cup (packed) fresh mint leaves
½ cup vegetable oil
¼ cup olive oil
½ teaspoon finely grated lime zest
¼ cup fresh lime juice
½ teaspoon sugar
Kosher salt and freshly ground black pepper
Preparation
Purée chile, arugula, mint, vegetable oil, olive oil, lime zest, lime juice, and sugar in a blender until smooth; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 180 Fat (g) 21 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 15
