Creamy South West Dressing

Use this for South West inflected slaw, for a dip for vegetables or chips, or however. This was made for a slaw to go on a fried chicken sandwich.

INGREDIENTS:

¼ cup white balsamic vinegar

1/3^rd cup cilantro stems

¼ teaspoon each coriander seed and cumin seed, powdered

¼ teaspoon dried thyme, powdered

Salt and pepper to taste

1 teaspoon agave syrup, or to taste

¼ cup olive oil

¾ cup plain yogurt (not Greek style as it is too strong tasting and thick)

METHOD:

Place the vinegar and the herbs and spices into a blender with the agave and wait ten minutes for the flavors to marry. Add the cilantro stems, and starting on low, work up to high and pureé the stems, blending on high for 2 minutes (unless you are using a Vita-Mix, then just blend until smooth.)

Turn off the blender and remove the top. Add the yogurt, re-cap the blender and blend until yogurt is smooth.

Remove the center plug from the cap, and with the motor running on high, drizzle in the oil in a thin steady stream until the oil is used up or the “whirlpool” in the center of the dressing fills in.

Turn off the machine and taste the dressing. Adjust the seasonings as needed. If there are still chunks in the dressing, pour through a fine mesh strainer. Keep refrigerated until ready to use. Flavor will start to fall off after 3-4 days.

Yield: Around 1 cup

Source: Chef Andrew E Cohen