Use this creamy dressing with the Cabbage, Baby Leeks, Cilantro, and Tomato Salad for a slaw-like salad, or toss shrimp with it for a twist on a shrimp cocktail. Use it with grilled lamb or falafel as well.
INGREDIENTS:
¼ cup white balsamic vinegar 1/3rd cup cilantro stems, chopped ½ teaspoon coriander seed, powdered ¼ teaspoon dried thyme, powdered Salt and pepper to taste 1 teaspoon agave syrup if needed, or to taste for balance ¼ cup cup olive oil ¾ cup yogurt
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.
Turn off the blender and add the yogurt. Blend until yogurt is smooth.
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
If you enjoyed this article, please consider sharing it!
