This condiment is like a cross between a pesto and a dressing. It was made to go with roasted slabs of cauliflower will work with meaty fish and chicken as well. Tweaking the spices, like adding a little cumin and turmeric will take this to the middle-east or North Africa. Add more cumin and some green chilies and you have a good match with South West or Mexican cuisine. Add some radish dice and lime juice and this would be perfect for tacos.
INGREDIENTS:
½ cup cilantro leaves 1 cup cilantro stems, thoroughly washed and chopped coarsely ¼ cup, scant, spring onion (or thin scallions or white onion), cut into fine dice, around 1/8th inch ¼ cup, well heaping, fine dice, around 1/8th inch, carrot 1 big pinch powdered coriander seed 1 ounce water 1 ounce white wine vinegar 3 ounces light flavored olive oil A little salt and pepperMETHOD:
Put the water and vinegar into a blender, and add the cilantro leaves, coriander seed, and pepper. Puree. Add the stems to the blender and run on medium speed until just chopped a bit. Turn on to medium and drizzle in the oil. Do this slowly so the oil emulsifies, and the cilantro stems still have a little texture, like pesto. Pour into a bowl and add the carrots and onions, folding them in with a spatula. Taste for balance. While the coriander seed should be in the background, it should be noticed. The vinegar should not be prominent, and if it is, add a little more oil.
Refrigerate until ready to use, but allow to come to room temperature before using.
Chef’s Notes:
If you use a lot of salt in the recipe, you run the risk of the cilantro turning a pale unpleasant green, so use a gentle hand with it if you want to keep this condiment longer than a day. The water is in this recipe to soften the vinegar.
Yield: Around ½ to ¾ cup
Source: Chef Andrew E Cohen
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