347039 Thu Nov 30 18:13:30 -0800 2006 18 31 Home Cooking 0 2058893 My husband and I went out to eat last night and tried a salad we had never tried before at the restaurant. We ate at Continental Divide in Charlottesville, VA. It was a cilantro lime vinaigrette and was by far the most delicious salad dressing I've ever had (I don't say that litely!) It was slightly tangy, but also a tad bit creamy. Just a tad though. So far I've put my finger on the following ingriedients, but in case any of you have had this dressing before and have the recipe for something similar, I would love to have it! Please post your thoughts!! So far... lime juice cilantro garlic Others I am unsure of... oil (canola? def was not an olive oil) white vinegar? honey? (could this be the creamy?) Help me solve this mystery and enjoy this delicious dressing at home! Thanks! Thu Nov 30 18:13:30 -0800 2006 52306 upstate girl 1 2058989 Busted on the CH, Upstate Girl! That dressing must really be good-- I will have to check back to see if anyone posts recipes. Looking forward to lasagna tomorrow! Thu Nov 30 18:36:13 -0800 2006 2058893 36325 Procrastibaker 1 2059106 Deborah madison in vegetarian cooking for everybody has a recipe that sounds a bit like that, but it's more tangy than creamy. If you have that cookbook, or access to it, you might look there for inspiration. Thu Nov 30 19:03:02 -0800 2006 2058893 11607 Smokey 1 2059186 Here's one I use: 1/2 cup of lime juice 1/4 cup of white vinegar 1 bunch of cilantro (de-stemmed) 2 tablespoons of honey 2 tablespoons of brown sugar 1/2 teaspoon salt 1-2 teaspoons of garlic, minced (depending on your taste) 1 1/2 tablespoons of dijon mustard 1 1/2 cups of vegtable oil (I use peanut, but any would do) sometimes I throw in 1/2 a seeded jalapeno Use a food processor to puree the lime juice, vinegar and cilantro (throw the jalapeno in here too if using). Add everything else but the oil, and mix well. Slowly drizzle the oil in, so you get a nice emulsion (I think this is where the creamy comes in, if you do it carefully). What kid of a salad did the restaurant serve it on? Makes around 2 cups Thu Nov 30 19:19:04 -0800 2006 2058893 26675 bobbyperu 2 2059596 It was actually just field greens, but it didn't need much more with the yummy dressing. Thanks for your recipe. Thu Nov 30 20:59:29 -0800 2006 2059186 52306 upstate girl 1 2059261 I find that the quality of the vinegar makes a hige difference too. Try to buy really high-end gourmet vinegar from Williams Sonoma or specialty food store. The quality of the vinegar will drive the quality of the whole thing. Thu Nov 30 19:35:21 -0800 2006 2058893 15083 sgwood415 1 2060610 I bet if you called Continental Divide and asked they'd give you the recipe, or at least tell you what's in it. Like most of the good restaurants in Cville, it's smallish, locally owned, and a little removed from main grounds. They rely on great word of mouth, so I'm sure they'd be flattered. Barring that, Trader Joe's has a cilantro dressing I absolutely LOVE that you might try. And it's low calorie to boot! Fri Dec 01 02:09:45 -0800 2006 2058893 23389 charmedgirl 2 2071195 Thanks for your suggestion about calling the restaurant, but I think as someone who likes to keep my own best recipes a secret, I probably won't. I think every person, and restaurant, needs to have a few tricks up their sleeves when it comes to the kitchen. Some may disagree but I think some recipes should be kept secret, however much we wish we had them. I'm happy to experiment and try to figure it out! Thanks! Tue Dec 05 13:36:55 -0800 2006 2060610 52306 upstate girl 3 2071202 What would be the motive for keeping a personal recipe secret? (As long as you are not a professional cook, say, in a restaurant?) IMO, there are no recipe "secrets" that can't easily be figured out by a curious, persistent, experienced cook. Tue Dec 05 13:40:51 -0800 2006 2071195 49726 Anonimo 2 2076575 I'm addicted to TJ's Cilantro dressing. Look for it in the cooler near the greens. Wed Dec 06 22:27:15 -0800 2006 2060610 12701 davinagr 1 2071522 Having a recipe secret can be fun and it can also be a way of showing closeness in a family (like if your MIL gives you a secret family recipe after you marry her son!). If you're the one who has the secret recipe, it can also be nice to be known for your "famous" dish. And you're right, Anonimo, one can often figure out these "secret" recipes and may discover his or her own innovations along the way. Though Upstate Girl, if I weren't already hitched I'd be trying to marry your brother to get ahold of that anise cookie recipe!;) Tue Dec 05 15:48:01 -0800 2006 2058893 36325 Procrastibaker 2 2072134 I agree! My own family has lots of secret recipes that have been handed down from other family members. Simaliarly, my husband's Italian family has tons of secret recipes and now that we are married and I'm part of his family, it's like a right of passage to be able to learn them. It's not simply about ingriedients. It's about the process and the meanings behind the recipes. I think it's fun to try to replicate something on your own and figure out secrets but still stick to my original opinion that some secret recipes are best left unshared! Tue Dec 05 18:25:13 -0800 2006 2071522 52306 upstate girl 2 2072456 Mm... I see. Tue Dec 05 19:33:32 -0800 2006 2071522 49726 Anonimo 1 2072175 Whatever you do, don't put olive oil with lime. Lime + olive oil = nasty! Tue Dec 05 18:31:06 -0800 2006 2058893 12037 Ida Red 2 2072463 I like that combination and use it often. We can seldom get yellow lemons here in Mexico (at least not in Michoacán.) Tue Dec 05 19:34:45 -0800 2006 2072175 49726 Anonimo 1 2072568 Upstate, small world! That restaurant always rec's rave reviews so off we went. I took the opportunity while on vacation to ask for the recipe. Willing to wait nearly 30 mins to get the full attention of staff to write it down while my husband enjoyed dessert. Here you go: Cilantro-Lime Vinaigrette Recipe Ingredients: 3 tablespoons extra virgin olive oil 3 tablespoons red wine vinegar 2 tablespoons freshly squeezed lime juice, they use key lime 1 small jalapeno pepper, ribs and seeds removed, coarsely chopped (leave in some seeds if heat is desired) 1 small clove garlic, halved 1/2 teaspoon Dijon mustard 1/8 teaspoon honey freshly ground black pepper to taste 1 pinch ground cumin 1 pinch salt, to taste 1 1/2 tablespoon minced fresh cilantro Put everything but the cilantro into a blender and puree until smooth. Stir in the cilantro, then taste and adjust seasonings if needed. Shake before serving. Tue Dec 05 20:09:11 -0800 2006 2058893 36312 HillJ 1 2072627 That is funny! Thanks so much! Guess it was not such a big secret after all! I'm surprised about the olive oil. According to Ida Red, olive oil and lime juice is not a good combo. I have no experience with the combination, except in this dressing and the dressing was delic. Thanks HillJ! Tue Dec 05 20:23:54 -0800 2006 2058893 52306 upstate girl 1 2075438 Thanks, HillJ - similar to mine, 'cept they up the acid to oil ratio, and the pinch of cumin sounds like a nice twist. Wed Dec 06 17:55:09 -0800 2006 2058893 26675 bobbyperu 2 2076253 My pleasure. The OP's question proves that a global village is actually quite small. Wed Dec 06 21:10:51 -0800 2006 2075438 36312 HillJ