Made to go on a potato salad, this will work with slaws and green salads as well.
INGREDIENTS:
1/3rd cup packed cilantro, stems and leaves, cleaned ¼ cup white wine vinegar 1/8th teaspoon powdered cumin seed 1/8th cup agave syrup or sugar ½ teaspoon Dijon style mustard ½ very small garlic clove, minced Pinch each salt and fresh finely ground pepper Neutral flavored oil, such as grape seed or sunflower, as needed, around ¾ cupMETHOD:
Put all ingredients except the oil into a blender. Puree for 30 seconds to 1 minute until no discernible chunks of cilantro are left.
As soon as the herbs are well pureed, remove the plug from the center of the top and in a thin stream, drizzle in the oil until the dressing is fully emulsified. You will know when this is by watching the “whirlpool” that has formed disappear. Another way to say this is that the hole in the liquid in the center of the blender fills in when you have just the right amount of oil.
Dressing will keep 3-5 days in the refrigerator.
Yield: Around 1¼ cup dressing
Source: Chef Andrew E Cohen
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