Cilantro Vinaigrette

"This is best made the day before using and refrigerated so flavors can meld. Serve with Recipe #501214 or over a bed of greens and avocado slices."
 
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photo by Jubes photo by Jubes
photo by Jubes
photo by Jubes photo by Jubes
Ready In:
10mins
Ingredients:
11
Yields:
1 cup
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ingredients

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directions

  • Place all ingredients except oil in a food processor or blender. Process until combined.
  • With the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified.
  • Taste for seasoning (and more cilantro or cayenne if needed).
  • Pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.

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Reviews

  1. Reviewed for Aus/NZ Forum Recipe Swap- 1 really enjoyed this dressing- made the night before and the flavours blended well together. Great dressing to use my garden grown Italian parsley and coriander. This really gave a great tang to a mixed leaves and avocado salad. Photo also to be posted
     
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RECIPE SUBMITTED BY

WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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