September 6, 2011

Cilantro Vinaigrette

This recipe comes from a south-of-the-border caprese salad.  While the salad was good, what stole the show was the vinaigrette.  I modified it a little because my husband and I like things on the spicier side.  This dressing is so versitile.  You can use it on a salad, I mixed it in with some sour cream to top a burritto, or simply dip veggies in it. 

1/3 cup red wine vinegar
1/2 cup fresh cilantro leaves
3 tablespoons sugar
1 serrano pepper, chopped
     (use jalapeno and seed to cut the heat)
1 garlic clove, peeled and chopped
3/4 teaspoon salt
2/3 cup olive oil

In a blender, combine the first six ingredients.  While processing, gradually add oil in a steady stream.

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