INGREDIENTS:
¼ cup white balsamic vinegar 1/3rd cup cilantro stems, chopped ½ teaspoon coriander seed, powdered ¼ teaspoon dried thyme, powderedSalt and pepper to taste 1 teaspoon agave syrup if needed, or to taste for balance 1 cup olive oil
METHOD:
Place all the ingredients except the oil into a blender. Start on low, and work up to high. Blend on high for 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.
Chef’s Notes: If you choose to use pepitas. You could add a few drops of toasted pumpkin seed oil if you have it. This oil is a wonderfully nutty and rich oil, so a little goes a very long way. Use 1 teaspoon to start. You only want it in the background, like truffle oil, lest it take over the whole salad.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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