This makes a great salad dressing for spring greens, and also works as a marinade for chicken, meats, and tofu. It’s also very nice drizzled on sautéed shrimp.
1 cup cilantro stems, roots included if you have them*
1/4 cup water
1/4 lime juice (or lime/lemon or lemon)
1/4 cup honey
1/4 cup Dijon mustard
salt and pepper to taste
1 small clove of garlic peeled (optional)
2 cup olive oil (approximately)
Wash the stems and roots of the cilantro well. Shake dry.
Place all ingredients except oil in blender and process until smooth.
Through the opening in the blender top, with the motor running, add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette.
- Use some cayenne powder to heat it up.
- Use 3:1 basil to flat leaf parsley instead of cilantro and use red wine vinegar instead of citrus juice.
*You can save the stems from cilantro bunches in the freezer for this recipe. Using the stems prevents the dressing from turning dark, and provides a clean flavor, whereas blending cilantro leaves can sometimes give a soapy flavor.
SOURCE: Chef Andrew E Cohen