A slightly chunky vinaigrette with a bright, funky aroma, this dressing works on salads and is excellent as a topping for grilled fish such as snapper, tilapia, or halibut. Use with pork medallions, chicken with cumin and oregano, or even on noodles like ramen tossed with vegetables and leftover shredded meat.
INGREDIENTS:
¼ cup +1 tablespoon white balsamic vinegar
3 tablespoons sliced scallion whites, ¼ inch thick
¼ cup fresh cilantro leaves only, finely sliced one time (slice once, do not go back over them) with your sharpest knife
1 tablespoon very finely minced cilantro stems
Salt and pepper to taste
1 teaspoon or less sweetener such as agave or sugar, or to taste
¾ cup light flavored olive oil or neutral flavored oil such as grapeseed or sunflower oil
½ cup or more of scallion greens sliced 1/8th inch thick
METHOD:
Place vinegar, scallion whites, cilantro stems, sweetener, and salt and pepper, into a blender and puree for 10 seconds.
With the motor running, slowly drizzle in the oil until it is all in. If the dressing is a little slack (prone to separating) that is fine.
Whisk in the scallion greens and cilantro leaves and taste for seasoning, adjusting as needed.
Store in refrigerator until needed. Keeps 2-3 days.
Yield: Around 1 cup or a little more
Source: Chef Andrew E Cohen
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