This is for a salad of cilantro infused roasted beets with lettuce, but will work on things like shrimp salad, chicken (hot or cold), or shredded cabbage and/or jicama.
INGREDIENTS:
¼ cup rice vinegar 2 tablespoons orange juice 1/3rd cup cilantro stems, chopped ½ teaspoon coriander seeds, powdered salt and pepper to taste 1 teaspoon agave syrup or as needed 1 cup olive oil
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.
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
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