Like it or leave it, cilantro (or coriander) is one of those flavours that you either adore or detest. Some say it tastes like soap, which is apparently a genetic response. I definitely don’t have that gene and think it’s fabulous. Whether adding to Asian or Mexican inspired dishes, I think cilantro is one of the freshest and most versatile herbs in the garden.
I had a big bunch of cilantro that needed to be used and I had already made salsa and chopped it on everything. So, blended cilantro dressing was the only logical next creation. I tossed it on soba-noodles and it made a perfect lunch in a pinch.
Try putting it on grilled fish for dinner or dress a kale salad with it. Use it as a dipping sauce for appetizers if you fancy too!
Here’s to beautiful green foods and fresh eating.
- 2 c chopped cilantro (about 1 bunch)
- 3/4 c olive oil
- 1/4 c apple cider vinegar
- 1.5 T maple syrup
- 1 tsp dijon mustard
- 1/4 c water (less if you want it thicker)
- pinch of sea salt
- freshly ground pepper to taste
Blend all ingredients and enjoy. Lasts in the fridge in a sealed jar for 2-3 weeks.