Recipe information
Yield
makes about 1 1/4 cups
Ingredients
1 small shallot, minced
1/3 cup finely chopped fresh mint
1/4 cup rice-wine vinegar
Juice of 1 lemon
1/2 cup extra-virgin olive oil
1/2 teaspoon crushed red-pepper flakes
Kosher salt and freshly ground black pepper
Preparation
Whisk together the shallot, mint, vinegar, and lemon juice in a small bowl. Whisk in the olive oil, and season with red-pepper flakes, salt, and pepper.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
