This makes a great salad dressing, but also works as a marinade for chicken, meats, and tofu. Nice on sautéed shrimp as well.
INGREDIENTS:
1 cup cilantro stems, roots included if you have them*
1/4 cup water
1/4 lime juice (or lime/lemon or lemon)
1/4 cup honey
1/4 cup Dijon mustard
salt and pepper to taste
1 small clove of garlic peeled (optional)
2 cup olive oil (approximately)
METHOD:
Wash the stems and roots of the cilantro well. Shake dry. Puree everything but the oil in a blender until smooth. Through the opening in the blender top, with the motor running, add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette.
Options: use some cayenne powder to heat it up. Use 3:1 basil to flat leaf parsley instead of cilantro and use red wine vinegar instead of citrus juice.
*You can save the stems from multiple bunches in the freezer for this recipe. Using the stems prevents the dressing from turning dark, and provides a clean flavor, whereas blending cilantro leaves can sometimes give a soapy flavor.
Source: Chef Andrew E Cohen
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