Cilantro Vinaigrette
I got this recipe from Patricia Jinich, chef-instructor at the Mexican Cultural Institute in Washington, D.C., who got it from her sister. Don’t be fooled by its simplicity; it is perfectly balanced. It will keep its lively color for about a week in the refrigerator, but the flavor will last another week or two, meaning you can feel free to splash it onto all manner of salads, plus avocados, tomatoes, green beans, even cold rice. You can also use other leafy herbs, particularly parsley, basil, or mint, instead of the cilantro.
Recipe information
Yield
makes about 3/4 cup
Ingredients
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1/4 cup canola oil
1/4 cup red wine vinegar
1 clove garlic, coarsely chopped
1 teaspoon sugar
1/2 teaspoon salt
Preparation
Combine all the ingredients in a blender, cover, and puree until smooth. Use immediately, or refrigerate for up to 3 weeks.
Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Copyright © 2011 by Joe Yonan. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Buy the full book at Amazon or AbeBooks.
