This bright, herbaceous dressing brings together the fresh flavor of cilantro with the sweetness of honey and the tang of citrus. It’s a versatile recipe that works beautifully as a salad dressing for tender spring greens, but it doesn’t stop there—it doubles as a flavorful marinade for chicken, meats, or tofu, and makes a quick finishing drizzle for sautéed shrimp or grilled vegetables. The combination of herbs, mustard, and honey creates a well-balanced vinaigrette that’s both fresh and bold.
INGREDIENTS:
1 cup cilantro stems, roots included if available*
1/4 cup water
1/4 cup lime juice (or substitute lemon juice, or a mix of lime and lemon)
1/4 cup honey
1/4 cup Dijon mustard
Salt and freshly ground black pepper, to taste
1 small clove garlic, peeled (optional)
About 2 cups olive oil
METHOD
Wash cilantro stems and roots thoroughly, then shake or pat dry.
Place cilantro, water, lime juice, honey, Dijon mustard, garlic (if using), salt, and pepper into a blender. Blend until smooth.
With the blender running, slowly drizzle in the olive oil through the top opening. Continue blending until the mixture thickens and the center “vortex” disappears—this indicates the dressing has emulsified. Adjust seasoning to taste.
VARIATIONS:
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Add a pinch of cayenne pepper or a few fresh chili slices for heat.
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Substitute a mix of 3 parts basil to 1 part flat-leaf parsley for the cilantro, and use red wine vinegar in place of the citrus juice, for a Mediterranean twist.
CHEF’S NOTE:
Save cilantro stems in the freezer until you have enough for this recipe. Using stems (and roots, if available) gives a clean, bright flavor without the bitterness or “soapy” notes that can sometimes occur when blending the leaves.
SOURCE: Chef Andrew E Cohen
