Red Wine Coriander Vinagrette Help
We finally made it to a tiny Portugese restaurant called Koo Zee Doo. Everything was delicious, but they served a chopped vegetable salad with coriander red wine vinagrette that was beyond amazing.
I'm trying to re create it, but need some help. The waitress said that the key ingredient was "fresh coriander". But it did not have any cilantro in it. Am I correct that there is no, "fresh coriander" only dried coriander?
The dressing that I've concocted so far is olive oil, red wine vinegar, garlic, honey, and dried coriander. It tastes very close to what we had last night. But I'm still wondering about the coriander.
Oh, the salad was very thinly sliced roasted beets, roasted carrots, quickly steamed brussel sprouts, and cauliflower, and red leaf lettuce. I know that doesn't sound spectacular....but it reallly was.
daisy, did you succeed with your vinaigrette clone? it sounds intriguing!
this list of salad ingredients from someone else's meal makes it sound like the restaurant uses seasonal veggies, the blogger wrote: "Also sampled was a chopped vegetable salad, dressed with a vinaigrette so good, we wish we had the recipe at home. It’s a red wine coriander vinaigrette which is poured atop cherry tomatoes, tender potatoes, crisp string beans and fava beans on a bed of refreshing watercress, creating a dynamic salad. """ http://www.phoodie.info/2009/10/19/th...
i've been researching portuguese- brazilian recipe sites…..
It really was delicious and this comes pretty close. I think using a high quality red wine vinegar and powdered coriander make a big difference. Add enough honey so you can really taste the sweetness. I'm serving it over roasted beets, roasted carrots, and cauliflower that has been par boiled and shocked.
The dressing is olive oil, red wine vinegar, garlic, honey, and dried powdered coriander.