Another “cool” and fragrant dressing. Try it with a salad of romaine and blanched turnips. It also goes with grilled fish and shrimp, and would be a good dip for grilled chicken or lamb kebabs. It is also an excellent accompaniment to summer squash, whether raw or cooked.
INGREDIENTS:
¼ cup cilantro stems, cleaned, packed. Some leaves are fine ¼ cup mint leaves, packed (Try for the most tender leaves, usually from the ends) 1 teaspoon fresh marjoram, minced (optional) ¼ cup white wine vinegar or white balsamic vinegar 1/8th cup agave syrup or sugar ½ teaspoon Dijon style mustard ½ very small garlic clove, minced Pinch each salt and fresh finely ground pepper Neutral flavored oil, such as grape seed or sunflower, as needed, around ¾ cupMETHOD:
Put all ingredients except the oil into a blender. Puree for 30 seconds to 1 minute until no discernible chunks of leaf are left.
As soon as the herbs are well pureed, remove the plug from the center of the top and in a thin stream, drizzle in the oil until the dressing is fully emulsified. You will know when this is by watching the “whirlpool” that has formed disappear. Another way to say this is that the hole in the liquid in the center of the blender fills in when you have just the right amount of oil.
Dressing will keep 3-5 days in the refrigerator.
Yield: Around 1¼ cup dressing
Source: Chef Andrew E Cohen
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