Christian Chefs International Cilantro Vinaigrette
Yield: about 1.5 quarts (1.5L)
By far, this dressing is our most requested recipe. Originally, it was part of the roast turkey salad, but now it has become a staple on Saturday nights, where it is served with our simple spinach salad. Groups that return year after year expect us to serve it.
by Lance Roll
"It's Not Just Camp Food Anymore" Cookbook
Chef, Calvary Chapel Conference Center
When creating emulsified dressings, keep in mind that it is important to carefully follow this procedure, and to have all the ingredients ready and pre-measured prior to starting (Mise en Place). It is important to slowly drizzle in the oil, and then to turn off the processor as soon as you have completed adding the oil. The drizzling of oil must be slow enough for the ingredients to incorporate, but not so slow that the dressing breaks down. Although not listed, this dressing will work well if one avocado is added to the first three ingredients. Also, if you are sensitive to onions, or find them particularly strong, reduce the quantity to half an onion. If the dressing seems too thick, then thin it down with a small amount of water. OK, here we go...
Puree in a food processor with a small amount of oil:
- 1 sweet onion
- 3 cloves of garlic
- 1 2-inch (5cm) piece of ginger, peeled and diced
- 4 bunches of cleaned cilantro tops (about 1.5 quarts loosely packed)
- 1 bunch parsley tops
Puree in processor until well chopped.
(Hint: it will be paste-like in consistency)
- 12 ounces (355ml) of seasoned rice wine vinegar
- 1/2 cup (118ml) honey
- 1 Tbs. (15ml) salt
- 1 tsp. (5ml) pepper
Pulse in processor to fully combine.
With the processor on, drizzle in the oils listed below to create the final emulsion:
- 1 pint (475ml) olive oil
- 1 pint (475ml) peanut oil
- 2 ounces (60ml) of toasted sesame oil
Store in a tightly sealed container. If the emulsion breaks, simply shake or whisk together just before serving. Use any good quality salad oils that you have on hand.
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