“Lighter Flavored” refers to the lighter cilantro flavor, so it is a background note rather than a star. The use of cilantro seed powder enhances the dressing by adding a subtle citrusy aroma and flavor that works well with the other elements. Try this dressing with roast squash, as in the Orange Hokkaido and Kale Salad, or with fish and shrimp, or pork.
INGREDIENTS:
½ cup rice vinegar 3 tablespoons orange juice, fresh squeezed if possible 1 tablespoon agave syrup or as needed Stems from ¼(or less) bunch of cilantro to equal a scant ¼-cup 1½ cup neutral flavored oil such as grapeseed, sunflower, etc. ½ to 1 teaspoon freshly ground coriander seeds, to taste 1 pinch of saltMETHOD:
Place the cilantro stems in a blender with the vinegar, juice, ½ teaspoon coriander seed, and agave. Start on low and work up to full speed, pureeing the cilantro into liquid. Add a little salt and blend in. Through the hole in the top of the blender lid, drizzle the oil in a thin steady stream with the blender on medium. At the halfway mark of the oil, turn to high and continue adding the oil until it is all in. Puree a few seconds after the last of the oil goes in. With the motor off, taste the dressing. It should be lightly sweet with a good taste of orange and a background of cilantro. Adjust the flavors as needed and add more coriander seed if it wants it. Reserve in refrigerator until needed.
Yield: Around 2 cups
Source: Chef Andrew E Cohen
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