This is a light flavored dressing with a definite character of its own. Some people hate shiso, others love it. The dressing is for the latter. The coriander seed helps to add more dimension to the shiso. Do not let this dressing heat up or it will not taste that pleasant. Adding shiso at the start and at the end adds depth while retaining the very fresh flavor shiso is known for. Use within a day or two of making.
INGREDIENTS:
1/4 cup rice vinegar 3 tablespoons orange juice, fresh squeezed if possible 1/2 tablespoon agave syrup (or less) as needed 6-8 shiso leaves, or as needed, sliced into a fine chiffonade ¾ to 1 cup neutral flavored oil such as grapeseed, sunflower, etc. ½ to 1 teaspoon freshly ground coriander seeds, to tasteMETHOD:
Place the half the shiso in a blender with the vinegar, juice, ½ teaspoon coriander seed, and agave. Start on low and work up to full speed, pureeing the shiso, but do not blend longer than 1 minute. 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. Turn to low and add the rest of the shiso a bit at a time and mix in. With the motor off, taste the dressing. It should be lightly sweet with a good taste of orange and shiso combined. Adjust the flavors as needed and add more coriander seed if it wants it. Reserve in refrigerator until needed.
Yield: Around 1- 1½ cups
Source: Chef Andrew E Cohen
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