This dressing was made to go with a salad of Little Gems and Oakleaf lettuces and Quickled Leeks, but would be good with a cabbage salad with peanuts and shrimp, or on grilled chicken or pork chops. This would be good in a shrimp cocktail with avocado as well.
INGREDIENTS:
¼ cup white balsamic vinegar 2 tablespoons Meyer lemon juice 1/3rd cup cilantro stems, chopped ½ teaspoon coriander seeds, powdered 1 teaspoon honey mustard Salt 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.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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I would substitute honey for the agave syrup. although not as neutrally flavored,it is less processed and in my humble opinion a bit healthier.