This dressing goes with the Plum Radish salad, but will work with many other things. It was inspired by the things found at a taqueria, as was the salad.
INGREDIENTS: 1 cup cilantro stems, roots included if they are present ¼ cup cilantro leaves ¼ cup water ¼ cup lime, lemon, lemon/lime, juice ¼ cup honey 1/8 cup Dijon style mustard 1 clove peeled garlic, optional Salt and pepper to taste 1 cup plain yogurt, full fat or low fat 1 cup olive oil
METHOD:
Wash the cilantro well, and shake dry. Puree everything well, except the yogurt and oil. Turn off the blender and add the yogurt. Blend again. With the motor running, remove the center knob of the blender-top. Add olive oil slowly to emulsify. Pour in oil until the hole in the center of the dressing disappears. The one cup of oil should be enough for a properly emulsified vinaigrette.
Chef’s Notes and Tips:
Try using cayenne powder, or add a serrano to the blender jar.
Source: Chef Andrew Cohen
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