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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