Great Cilantro Salad Dressing??
- opinionatedchef Jul 28, 2010 04:07 PM
I have never found a great recipe for this. They're all kind of the same- a red wine based vinaigrette w/ cilantro added. I always have to add TONS of cilantro to get the robust cilantro flavor I'm seeking. I also add parm, pine nuts, garlic (basically a cilantro pesto) to kick up the flavor.
Anyone have other recipes/suggestions? Thanks so much.
Don't have a recipe but I have found Trader Joes has a decent salad dressing with the same ingredients you are describing. Delish.
I like to use lime juice as the acid, and add serrano chilies for heat. Sometimes I'll add lime zest and/or Penzey's Adobo seasoning. I'll also use some crema if I want it creamy.
This was in one of our recent Cookbook of the Month which I plan to try - I like the use of ginger and rice vinegar.
Spicy Napa Cabbage Slaw with Cilantro Dressing
I think this is the key. Cilantro and lime are perfect partners. When I make my cilantro dressing I use lime, extra virgin olive oil, a little minced garlic, salt and pepper. Simple and tasty. To make it a little more substantial I have added an anchovy as well.
If available sour orange also works.
I also do an "asian" version with sugar, ginger, garlic, chili pepper, fish sauce, lime juice and a neutral oil.
I once did prep in a resto that had a great cilantro dressing (for a blackened chicken salad which was yum.) I wish I had written it down, but it was something like: 1 bunch cilantro, 1/2 c lime juice, vinegar, 2 cups of olive oil, a bunch of green onions, s&p, ground cumin. Possibly garlic, I don't remember. Put in a blender and liquify. You could try these ingredients and play around. I've been meaning to. It was a very good dressing. (Hey, maybe Chef Richard will see this and put the real recipe!)
From Rick Bayless:
3/4 cup vegetable oil
1/3 cup fresh lime juice
1/2 teaspoon grated lime zest
1/2 cup chopped cilantro
1 jalapeño pepper, chopped
1/2 teaspoon salt
He recommends it over jicama and watercress, and I have to agree; it's super tasty. The lime compliments the cilantro far better than red wine vinegar, imho.
I posted this a couple of years back:
I realise that it does not exactly answer your question, but it's a great salad, and can carry plenty of cilantro. The dressing could of course be used on other salads and has the advantage of being fat-free.
re: Jay F
jay, each batch of my cilantro dressing lasts about 2 months until i use it up. it doesn't change- that my picky tastebuds have noticed. i also put cilantro in my quesadillas that i freeze, defrost and cook to order at home. the cilantro presence is 'very there' but i bet it would be stronger fresh.
Then why are you asking for help with cilantro salad dressing, saying "I always have to add TONS of cilantro to get the robust cilantro flavor I'm seeking"?
Perhaps off topic: I usually don't "make dressing." I dress the greens (and other elements) with olive oil and salt, toss until coated, then add vinegar or citrus juice, and toss some more. Some things look better IMO if they don't get tossed, e.g. tomato wedges, shrimp, single pieces of cooked fish, but rather laid on top of the tossed salad.
I would put the cilantro in the salad, plucked but not chopped, with the greens, before the oil and salt.
I've never had a two-month-old batch of salad dressing, so I can't comment on that.