Chipotle Vinaigrette

This dressing goes with a salad of strawberries, lettuce, and pepitas, as well as with a dice of corn, red onion, bell peppers, and cilantro. Sauté it or use raw and dress with this vinaigrette. Use this vinaigrette to dress fish tacos or pulled pork sandwiches. Although the roasted garlic is an extra step, the flavor really is subtler than raw garlic, and the roasted garlic adds a creamy texture to the dressing.

INGREDIENTS:

3 tablespoons rice vinegar

1 tablespoon lime juice (approximately ½ to 1 lime)

1 tablespoon lemon juice, preferably Meyers (approximately ½ lemon)

2 tablespoons Bufalo Brand Chipotle sauce*

-OR-

1 small chipotle chile en adobo plus 1½ tablespoons adobo sauce from the can of chiles

2 large cloves roasted garlic (wrap in foil and roast 15-20 minutes in 400° oven, then peel) or 1 medium clove raw garlic

½ teaspoon coriander seed, powdered

2 teaspoons agave nectar or honey, or to taste

Salt and pepper to taste

1 cup light flavored olive oil or grapeseed oil

METHOD:

Put the vinegar, lime and lemon juices, chipotle sauce (or chile and sauce), garlic, coriander seed, sweetener of your choice, and salt and pepper into a blender. Allow to sit a few minutes so the flavors marry.

Pureé the contents for 1 minute or until thoroughly blended.

With the motor on high, drizzle in the oil in a thin steady stream until completely emulsified. Taste for sweetness and salt and adjust if needed.

Keep dressing cold until ready to use.

Chef’s Notes: *This is pretty much the same as pureed chipotles en adobo, but not as hot. It is easier to use and you do not need to pureé anything yourself. It is a tallish thin tapered bottle and is usually found in most grocery stores with salsas, and can certainly be found in Mexican grocery stores and corner markets. It is a great secret ingredient for when you want a little bit of heat and a nice smoky flavor.

The vinaigrette takes well to additions of orange juice (which would go great with a strawberry salad) and also to cilantro and/or cumin seed.

Yield: 1½ cups

Source: Chef Andrew E Cohen