This dressing goes well with roasted winter squash, chicken, or shrimp.
INGREDIENTS:
1/3rd cup rice vinegar 1/8th teaspoon, or to taste (go easy at first!) cinnamon, preferably “Mexican”, a.k.a. “true” cinnamon, powdered 1/3rd cup cilantro stems, chopped ¼ teaspoon coriander seeds, powdered salt and pepper to taste 1 teaspoon agave syrup or as needed 1 cup mild tasting olive oil or grapeseed oil
METHOD:
Place the vinegar and cinnamon into a blender. Start on low, and work up to high. Blend on high for 1 minute.
Add the rest of the ingredients, except the oil, and blend on high until cilantro in liquefied, 1-2 minutes.
Through the center of the cap, slowly drizzle in the oil in a steady stream with the motor running. Proceed until the oil is used up or the “whirlpool” in the center fills in.
Taste for balance and adjust as needed. If there are a lot of chunks of stem or coriander seed, run the dressing through a strainer so it is smooth.
Refrigerate until ready to use. It should keep 3-4 days in the refrigerator before the flavor drops off.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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